I have always used Magnum as a bittering hop and Columbus for flavor. Don't really see the point of a 5-minute Magnum addition.Why's that?
Don't want to hijack OP's thread here, but I'm considering a reiterated mash on a big stout. However, everything I've read, I can't find the answers to the questions that I still have...
Inline:
>1A - splitting evenly by weight but first half is all base and the second half is remaining base + roasted grains.
1. I split mine evenly this time and that worked for me. Fixed PH on first mash, second won't change it much
Right. You don’t combine 2 1.050 mashes and get 1.100Another consideration is that you have more water to boil off...
I've done several reiterative mashes. Check my posti g history. They are great for attaining high gravity at high efficiency
18# 2-row paleWould you share your base recipe?
By the way, what could cause my beer to turn out with an FG of 9 instead of 8? I know a few reasons and would like to know what you guys think. I calculated FG using @VikeMan excel sheet calculator, thanks again for that.
Did mash rather high, first at 66C second at 68C. But did take that into account. Dark malts have lots of unfermentable sugars, which I also took into account. 8P should have been realistic. Maybe too little yeast? 3 packs of dry yeast should have been enough though.
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