I am on a 20 gallon system and due to boil off and fermentation we aim of 25 gallons of wort in the boil kettle, which leaves us about between 22-23 gallons in the fermenter. Not sure what my begging amount will be for this recipe, but passed batches have about 18 gallons.
Amt Name Type # %/IBU
46.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 -
27 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 50.0 %
19 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 3 35.2 %
4 lbs Caramunich Malt (56.0 SRM) Grain 4 7.4 %
2 lbs Special B Malt (180.0 SRM) Grain 5 3.7 %
2 lbs Candi Syrup, D-90 (90.0 SRM) Extract 6 3.7 %
3.00 oz Tettnang [4.50 %] - Boil 90.0 min Hop 7 9.9 IBUs
3.00 oz Tettnang [4.50 %] - Boil 60.0 min Hop 8 9.3 IBUs
4.60 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
2.00 oz Saaz [4.00 %] - Boil 10.0 min Hop 10 2.0 IBUs
3.0 pkg Belgian Ardennes (Wyeast Labs #3522) [124.21 ml] Yeast 11 -
We ran into a slight issue in our mash on this one (someone forgot to put the false bottom in the mash tun). The plan was to mash at 149 for 90 minutes and the fly sparge at 168. Due to the hiccup with the mash tun it was more like mashing at 130 for 30 minutes, and then 149 for 90 and still sparking at 168 (in the moment it was all we could think to do).
I did do a yeast starter, but not on a stir plate. I started it about 18 hour before hand (forgot about it). Fermentation went from 64 to 70 degrees over the course of 7 days, approximately 1 degree per day.
I can understand if my mash screwed up the abv on this one, but it just seems like I keep running into this issue and I'm just not sure why. Most likely it is something different overtime.