hatepickingnames
Well-Known Member
Broke int the new 20 gallon ss kettle with an imperial amber today and missed on a few grav points...12 of them!
24.4 lb grain
Single infusion to 154 degrees
Mashed at 1.3 qt/lb maxed out mlt volume.
60 min mash
sparged with 4 gallons of 168 degree water.
My sparge technique is to open the valve on mlt and maintain a thin layer of sparge water above the vrain bed.
this made 10 gallons into the fermenter at 1.060. I topped off the kettle with 4 gallons to make my boil vol of 14 and and for a final vol of 10.5 gallons.
Added 3 lb of dme at the top of the boil.
90 minutes later i had 10.5 gallons of 1.063 wort with an expected og od 1.075.
Any ideas to improve this?
i conditioned the malt and crush at a 1 mm spacing.
24.4 lb grain
Single infusion to 154 degrees
Mashed at 1.3 qt/lb maxed out mlt volume.
60 min mash
sparged with 4 gallons of 168 degree water.
My sparge technique is to open the valve on mlt and maintain a thin layer of sparge water above the vrain bed.
this made 10 gallons into the fermenter at 1.060. I topped off the kettle with 4 gallons to make my boil vol of 14 and and for a final vol of 10.5 gallons.
Added 3 lb of dme at the top of the boil.
90 minutes later i had 10.5 gallons of 1.063 wort with an expected og od 1.075.
Any ideas to improve this?
i conditioned the malt and crush at a 1 mm spacing.