Hi I'd be grateful if you guys could look this over and see what you think, it's quite hoppy which is why I've added some crystal malt to add a little sweetness to balance it out, not sure of a mash temperature though?
Og 1038
Fg 1009
ABV 3.8%
Ebc 12
Ibu 36.9
3.5kg Maris otter
.35kg Pale wheat malt
.2kg Crystal malt 60
10g Magnum at 60 minutes
10g Nelson Sauvin at 15 minutes
5g Simcoe at 15 minutes
10g Nelson Sauvin at 5 minutes
5g Simcoe at 5 minutes
10g Williamette at 5 minutes
Will be Dry hopped with 40g Nelson Sauvin, 20g Williamette and 20 g Simcoe for four days after primary.
Ferment with Nottingham yeast at 18' rising to 20'
Beige grain bill
Mash on
Temperature a bit high :doh:
Mashed at 66' for 90 minutes, probably should have stuck to 60 or 70 minutes but more on that later.
Hops ready
Pre boil og
Boil on
Must get an immersion chiller!
Post boil sample after licquoring back
The numbers
Mashed in 20 litres at 66' for 90 minutes, sparged with 10 litres at 80' and had 28 litres pre boil volume.
Pre boil og was 1038' which should have flagged up I was way over my target og, post boil og was 1047'! And volume was 22 litres.
I need to find out how my efficiency works as I think it's way over the 70% default on my beer smith equipment profile when I dunk sparge.
I licquored back with 4 litres of water with an added campden tablet giving me 25 litres into the FV at 1042' which is still a little high but I didn't want any more volume in the FV.
Wilko/Nottingham yeast rehydrated and pitched at 18'.
Can anyone help with efficiency question please?