Brewed a 10 gal batch last night. It was cold outside and it took 25 min to get my mash temp up to 154-I was at 148 for a while. Finally raised the Polar mash run up off the ground and that did it! Let the mash go for 90 min total. How do you think this may affect the beer?
I did the carmelization step and I have some advice. Use a big sauce pan with extra space to prevent boil overs. Especially if you're running back and forth to the brew pot.
Only changes I made to the recipe were I used Golden Promise base malt because I had it, put in an extra 0.5 oz of hops and targeted a 12 gal finish instead if the 11.0 in doubled recipe. The GP malt usually delivers for me and I hit the OG dead on miraculously.
My LHBS had peated malt that didn't taste so strong so I used the full amount, but be aware as they vary. It will smell and taste like a Band-Aid if you use too much. Thoughts on adding scotch to the secondary?
Please post your replies to my ?s above
.