I made this on Sunday but my thermometer broke so I had to use an old turkey thermometer which I really didn't trust. I was aiming for 150 and think I hit about 143-145. I got the lowest efficiency ever. So here's the recipe, specs I was aiming for and where I ended up.
Recipe:
YEAST: S-04
STARTER: Rehydrate
12# 2 Row
.5# 40L
.5# Munich 10L
2.25 oz Citra 13.8% @ 60 min
1.25 oz Citra 13.8% @ 15 min
.5 oz Citra 13.8% @ 5 min
2 oz Citra 13.8% @ Dry Hop
1/2 tab WhirlFloc @ 5 min
What I was going for:
OG: 1075
FG: 1018
IBU: 84
SRM: 6
EFF: 80%
ABV: 7.3%
FERM TEMP: 68F
FERM TIME: 'Till it's done?
SECONDARY: Nope
Single Inf. 152F for 75min
Batch Sparge
No Mash Out
What I got:
OG: 1054
FG: 1013
IBU: 110
SRM: 6
EFF: 59%
ABV: 5.2%
I think the combo of a thicker mash do to restricted space (5gal MLT at the moment) and my low temps were responsible. I know I'll probably love it but do you think it will be over the top bitter and too dry?
Recipe:
YEAST: S-04
STARTER: Rehydrate
12# 2 Row
.5# 40L
.5# Munich 10L
2.25 oz Citra 13.8% @ 60 min
1.25 oz Citra 13.8% @ 15 min
.5 oz Citra 13.8% @ 5 min
2 oz Citra 13.8% @ Dry Hop
1/2 tab WhirlFloc @ 5 min
What I was going for:
OG: 1075
FG: 1018
IBU: 84
SRM: 6
EFF: 80%
ABV: 7.3%
FERM TEMP: 68F
FERM TIME: 'Till it's done?
SECONDARY: Nope
Single Inf. 152F for 75min
Batch Sparge
No Mash Out
What I got:
OG: 1054
FG: 1013
IBU: 110
SRM: 6
EFF: 59%
ABV: 5.2%
I think the combo of a thicker mash do to restricted space (5gal MLT at the moment) and my low temps were responsible. I know I'll probably love it but do you think it will be over the top bitter and too dry?