beerloin
Well-Known Member
I made the jump to AG this past weekend and I have some questions about my process and possible results -
Here is the recipe:
11# Pale
1# Munich
12 oz. Crystal 60L
1 oz. Warrior 60 minutes
1 oz. Centennial 15 minutes
1 oz. Centennial 5 minutes
Dry Hop with 1 oz. Centennial.
Single Infusion for 90 minutes at 154 degrees.
Dry Yeast - Safale US-05
90 minute boil time
I got the starting mash temp at 154 - but over the 90 minutes, it dropped to 149. I know it has to be the lid on my cooler and i will compensate for that next time with some better insulation -
get 2.25 gal pulled off with first runnings - gravity of 1.090
I double batch sparged - my first sparge water only raised the grain bed temp to 156 - 2 gallons - gravity of 1.050
Second sparge raised the grain bed temp to 178 - 2.5 gallons gravity 1.026
total preboil volume 6.75g, preboil gravity - 1.055
post boil - 5.25 galons, og 1.065
based on the mash temp dropping, and my first sparge being too low, my second sparge being to high, what can i expect with this IPA?
THANKS!
Here is the recipe:
11# Pale
1# Munich
12 oz. Crystal 60L
1 oz. Warrior 60 minutes
1 oz. Centennial 15 minutes
1 oz. Centennial 5 minutes
Dry Hop with 1 oz. Centennial.
Single Infusion for 90 minutes at 154 degrees.
Dry Yeast - Safale US-05
90 minute boil time
I got the starting mash temp at 154 - but over the 90 minutes, it dropped to 149. I know it has to be the lid on my cooler and i will compensate for that next time with some better insulation -
get 2.25 gal pulled off with first runnings - gravity of 1.090
I double batch sparged - my first sparge water only raised the grain bed temp to 156 - 2 gallons - gravity of 1.050
Second sparge raised the grain bed temp to 178 - 2.5 gallons gravity 1.026
total preboil volume 6.75g, preboil gravity - 1.055
post boil - 5.25 galons, og 1.065
based on the mash temp dropping, and my first sparge being too low, my second sparge being to high, what can i expect with this IPA?
THANKS!