In the middle of brewing the weight factor occurred to me. I came up and checked this. Thanks for being right there Yooper!!! I was a bit past midway into the boil. I had added 2 oz fresh nugget hops at the boil. To increase things I threw in an oz of fresh cascade then approx an oz of dried nugget with 2o mins left I added the wort chiller in with an oz of amarillo pellet with the irish moss I extended the boil put in 1/2 oz of kent goldings. I figure the bitterness might not be there but I'm living and learning.
This was the original ten gallon recipe that I was working from
Grind 20lbs 2 row
16 oz crystal 60L
12oz Wheat
12 oz amber malt
1 oz chocolate malt****
Add grain to 170 degree water mash 90 mins
Boil …. at boil add 2.0 0z fresh nugget hops
At 45 mins add flavor hops 1. 0z kent goldings or Syrian goldings or Willamette or cascade and tsp irish moss
At end add 1. 0z goldings aroma
Cool to 70 degrees split into 2 6 gallon carboys
I used british ale yeast that I had going in a starter in one carboy and eastcoast ale yeast straight from the vial in the other
My friend came and took the spent grain for his peeps. I asked him to video them eating it so I can put it in my video.
I video taped the process so I was brewing one handed at points
I always wanted to video my all grain process. I'll have to work on the video. I used my wort chiller re circulator that I came up with. I over chilled a bit. The carboys are saying 66. Hopefully things will be fine. OG came out 1.055
Time will tell