No dough balls. Added grain, then water. Stirred about every 15 min. Recirculated wort a couple of times between 30 and 60 min. Just can't figure this out. Maybe a longer mash next time?
I'll figure it out by trial and error sooner or later.
Thanks for your help.
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Hydrometer / thermometer both work fine.
Mashed in a rectangular cooler w/cylindrical braided screen. Prepped it prior to mash with 1 gallon boiling water, which was drained before conducting mash.
Couldn't tell a good crush from a bad one just by looking at it. Maybe I need to pay more...
Crush was done at homebrew shop - Keystone in Montgomeryville, PA. No idea on that but trust they know what they're doing.
Batch sparged with 3-gal 165 degree.
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Mashed 12 lbs today:
5 Maris Otter
5 Vienna
1 Victory
1 Crystal 80
Single infusion mash for 60 minutes. Started at 154; ended around 150.
Collected 6.5 gallons; around 5.5 post boil (60 min).
Brewers Friend app calculated OG at 1.065. But I only got to 1.045.
What am I doing wrong? Is it...
Any ideas or recommendations? Fruit? Spice?Not going for anything in particular, but this batch will be ready around Christmas if that inspires anybody.
I like Monk's Flemish, Rodenbach, Duchess of Bourgogne, and Petrus Oud Bruin and Aged Pale - the latter was a bit over the top for me.
Petrus and Monk's were available in a Sour Power variety pack I picked up on a whim. Not cheap - around $80. I'd see if you could pick up some singles at a...
If you're leaning towards dumping it, you might as well try adding something sweet to secondary to see how/if it makes the sour more tolerable. If it's a Dubbel, maybe some figs or plums? I'm enjoying a sour with spicy cheese and it's pretty tasty. What do you have to lose at this point?
I know you prefer lemonade vs. lemonade flavor, but for what it's worth I had good success recently with these ratios of beer to Kool Aid lemonade mix added at priming sugar flameout.
1 gal = 1.375 teaspoons
2 gal = 2.75
3 gal = 4.125
4 gal = 5.5
5 gal = 6.875
In truth, I only did a 2-gal...