Not a successful day but here it is:
Brewed the "FANTASTIC FLOYD'S IPA - GLUTEN FREE All Grain Kit
Original Gravity: 1.062
Final Gravity: 1.014
Alcohol By Volume: 6.5%
Bitterness IBU: 51
Yield: 5 gallons
● 10 lb Pale millet malt
● 2 lb Light roast millet malt
● 2 lb Crystal millet malt
● 2 lb Buckwheat malt
● 1.6 lb Rice hulls
● 2 oz Citra hops
● 2 oz Amarillo hops
● 1 Whirlfloc tablet
● 1 pkg Mangrove Jacks M44 U.S. West Coast Yeast
milled grains at .025" using Monster Mill 3.
Included instructions called for 4.4 gal of strike water @ 183.1 deg. 4.5 gal was too thick so added another 1 gal. Thus 5.5 gal Strike water @ 185deg. Added 5.2 Ph and Amylaze Enzyme, then stirred in grains, stirred until low 160's thinking a 2 hour mash would decrease into 152-158 deg range.
After 2 hour mash, collected 1st runnings of 2.25 gallon @ 1.048
I read that multiple sparges were better so I sparged with 2 gal, after 5 min rest, total gravity now 1.040
sparged with 2 gal, after 15 min rest, total gravity now 1.033
sparged with 1.25 gal, after 15 min rest, total gravity now 1.033
I didn't check for starch since it seemed most people still found starch when tested.
Clearly missed the mark with the mash so I added 3 lb sorghum syrup, preboil gravity 1.048, 7.5 gal
90 min boil, OG now 1.058 @ 5.5gal
The big question is where to start the next time, finer crush, better strike water management (e.g. it may have been too hot, killing enzyme)
I entered it all into Beer Smith today, calculation state that my strike water only needed to be 164 deg, probably safer for the enzyme. I may try lower strike water temp vs crush for the next batch.
thoughts?
Brewed the "FANTASTIC FLOYD'S IPA - GLUTEN FREE All Grain Kit
Original Gravity: 1.062
Final Gravity: 1.014
Alcohol By Volume: 6.5%
Bitterness IBU: 51
Yield: 5 gallons
● 10 lb Pale millet malt
● 2 lb Light roast millet malt
● 2 lb Crystal millet malt
● 2 lb Buckwheat malt
● 1.6 lb Rice hulls
● 2 oz Citra hops
● 2 oz Amarillo hops
● 1 Whirlfloc tablet
● 1 pkg Mangrove Jacks M44 U.S. West Coast Yeast
milled grains at .025" using Monster Mill 3.
Included instructions called for 4.4 gal of strike water @ 183.1 deg. 4.5 gal was too thick so added another 1 gal. Thus 5.5 gal Strike water @ 185deg. Added 5.2 Ph and Amylaze Enzyme, then stirred in grains, stirred until low 160's thinking a 2 hour mash would decrease into 152-158 deg range.
After 2 hour mash, collected 1st runnings of 2.25 gallon @ 1.048
I read that multiple sparges were better so I sparged with 2 gal, after 5 min rest, total gravity now 1.040
sparged with 2 gal, after 15 min rest, total gravity now 1.033
sparged with 1.25 gal, after 15 min rest, total gravity now 1.033
I didn't check for starch since it seemed most people still found starch when tested.
Clearly missed the mark with the mash so I added 3 lb sorghum syrup, preboil gravity 1.048, 7.5 gal
90 min boil, OG now 1.058 @ 5.5gal
The big question is where to start the next time, finer crush, better strike water management (e.g. it may have been too hot, killing enzyme)
I entered it all into Beer Smith today, calculation state that my strike water only needed to be 164 deg, probably safer for the enzyme. I may try lower strike water temp vs crush for the next batch.
thoughts?