- Joined
- Sep 14, 2018
- Messages
- 539
- Reaction score
- 225
Hey all,
Today I've been making an all grain Honey Double IPA from a recipe I found on BeerSmith.
I think I've messed up in two ways.
First
I decided to batch sparge (it was listed as a single infusion, medium body).
The Recipe called for a 10min mash out with 200F water, to mash out at 68F.
Like a fool, I just assumed this could cool down quick in the Coleman. This occurred to me after 9min and I checked the temp. It was still at 179F. Will this be drinkable or have way too much astringency?
Second
The estimated SG for the 5gal batch (which I hit) was 1.08
I got 1.07. Is this related to the high temp?
I'll let things play out so I can learn/share something with you all from it, but if any of you soothsayers might have insights into what to expect, I'd be grateful!
Cheers and happy brewing
Today I've been making an all grain Honey Double IPA from a recipe I found on BeerSmith.
I think I've messed up in two ways.
First
I decided to batch sparge (it was listed as a single infusion, medium body).
The Recipe called for a 10min mash out with 200F water, to mash out at 68F.
Like a fool, I just assumed this could cool down quick in the Coleman. This occurred to me after 9min and I checked the temp. It was still at 179F. Will this be drinkable or have way too much astringency?
Second
The estimated SG for the 5gal batch (which I hit) was 1.08
I got 1.07. Is this related to the high temp?
I'll let things play out so I can learn/share something with you all from it, but if any of you soothsayers might have insights into what to expect, I'd be grateful!
Cheers and happy brewing