Has anyone tried to make the AHA recipe of the week for the Raspberry Basil Porter aged with Palo Santo wood?
I made it this morning but pretty sure I jacked it up. I choked off the recirculation of the mash too much and didn't notice the flow stopped, cutting off flow to the thermocouples. The burners kicked on and then boiled the mash in a flash. Recipe builder said that the OG should be around 1.045, but the original recipe said it should be 1.061. My OG hit 1.060, my problem is that i don't know if that's all tannins or the raspberry concentrate raised the OG from around 1.040 to 1.060. Is there anyway to figure that out? I think it's tannins and it's ruined.
Original recipe: http://www.homebrewersassociation.o...aspberry-basil-porter-aged-on-palo-santo-wood
I made it this morning but pretty sure I jacked it up. I choked off the recirculation of the mash too much and didn't notice the flow stopped, cutting off flow to the thermocouples. The burners kicked on and then boiled the mash in a flash. Recipe builder said that the OG should be around 1.045, but the original recipe said it should be 1.061. My OG hit 1.060, my problem is that i don't know if that's all tannins or the raspberry concentrate raised the OG from around 1.040 to 1.060. Is there anyway to figure that out? I think it's tannins and it's ruined.
Original recipe: http://www.homebrewersassociation.o...aspberry-basil-porter-aged-on-palo-santo-wood