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Festbier Munich Dunkel

While I agree the mash temp seems high and may warrant further discussion related to conversion and FG, a mash temp in the range described won't change OG and efficiency all that much, if at all. I bring that up so that OP doesn't get the wrong idea about the cause of the efficiency issue.

To expand on the point I was trying to make (and what beermanpete questions above)... If you started with 2.5 gal of water, with that crush and you squeezing I would expect your absorption losses to be .25 gal at most (and that would be high). That means 2.25 gal of wort at the start of the...

Before making process changes, I believe there are some data points missing that may help identify the issue. What is your gravity and volume after mashing but before boiling? This will let you calculate your mash efficiency. What is your gravity and volume after boiling but before...

One of your readings is suspect. I'd wager it was the first one. The boil-off calculation from 14 to 10 gal with a starting gravity of 1.020 is 1.028. That doesn't seem like a lot until you realize it is a 40% increase. To end up at 1.070 you would have had to start at 1.050.

Funny how this recipe from seven years ago exposes the stealth inflation that goes on in the grocery store: Simply Limeaid is now sold in 52 oz containers. If my calculations are correct the extra alcohol due to the limeade addition is basically cancelled out by the volume of liquid added: I...

While I don’t think anyone minds helping out, there might be better boards here to ask process questions. That’s not an admonishment; just thinking you might get better responses in "Beginner Brewing" versus a thread about a specific recipe. That being said, mashing and sparging are different...

“Single infusion mash @ 152 degrees” is a redundant way of saying “mash @ 152 degrees”. If it were a step mash, decoction, etc it would be listed. I don’t mean “redundant” as wrong or a mistake, just as we all tend to say the long version when it’s not needed. Kinda like how we say “close...

People talk of hops "dropping out" and I am not sure if that is a different process than oxygenation or not. As an experiment have you considered naturally carbing your second keg to see if that changes anything?

I’ve been happy with their craft beers when I’ve had them. I think they are a good value if you are not looking for anything specific. On a related note, their light beer used to be horrible but now is actually pretty good (as compared to standard BMC fare).

Here is a calculator that you'll need if you want to continue to use a refractometer for FG: http://www.northernbrewer.com/learn/resources/refractometer-calculator/ If your refractometer has a brix scale record the values in addition to the gravity. By backing into the numbers you posted: OG...

Completely overshot my numbers when brewing this. Estimated 75% and ended up at 85%. The result was 6.7% ABV. Was a little harsh just after kegging but now that it has aged for a few weeks it is really smooth. Dangerously so. I kept hitting the tap as I brewed a Zombie Dust clone today which...

I'm not the OP and could be wrong but to me it looks like trub, hops, and a shallow layer of wort. The "perfect circle" you see is the reflection of the sky through the kettle lip on the top of the liquid.

I planned on doing this last year but never got around to it. I had put 3 oz of cubes on Jim Beam starting on 2017-04-26 and have been topping off / changing out the liquid every so often since then. I can't believe how heavy these cubes are now. Looking forward to brewing in a few weeks and...

Look delish! Congrats on the win. Would you be willing to post the recipe you used?

I do full volume, no sparge 5.5 gallon batches in a 10g kettle. Before I got my own mill I was averaging low-70s on brewhouse efficiency and ~80% on mash efficiency. Now that I have a mill set to credit card thickness I am getting low-80s on brewhouse efficiency and ~90% mash efficiency.

This first time I brewed a kolsch I named it "Umläut" specifically because those dots tell you it's fancy.

A usually put in about a tsp+ in a 5.5g batch. Given how acidic this batch tasted, I'm wondering if I put in three times the amount (tbsp instead of tsp).

Mash pH would be 5.7-5.8 without it. Bru’n’water calced that I need about a tsp.

Just had to dump a full keg of this. :( First dumper in 43 batches. I brewed it in the fall last year. Not sure what I did wrong: Maybe I picked up the tbsp instead of tsp when adding lactic acid to the mash? There definitely was a sour (an not pleasant sour) to the taste. Maybe got infected...