Assumed effcicency 72% since I have been under lately when assuming 75%
Predicted OG 1053
Predicted FG 1013
Colour 10 SRM
23l
5000g Dingemans Pale
350g Amber Candi Sugar
46g Bobek (4.5 ) @ 90
10g Saaz (3.8 ) @ 90
25g Saaz (3.8 ) @ 30
25g Saaz (3.8 ) @ 15
WKP550 pitched at 20*C rising to 24*C over a few days
water treated as general, using united utilities averages and results of a salifert kit test for carbonate.
2 hour mash as I got distracted.
Not related really but new toys!
First runnings, the dingemans malt seems darker than MO which is my normal malt
Belgian Candi sugar courtesy of lancssteve
End of Boil, should be 24l in the FV (accounts for deadspace)
Chilling, stirring with the IC to speed things up
Running Off, plenty of protein left in the boiler
OG 1058 @ 20*C quite a bit higher than expected, not sure why.
Yeast Head around 24 hours later
Gravity at 1016 after 3 days, hopefully I'll get a bit more attenuation.
It smells fairly fruity, and tastes promisng but very young (obviously). I think the Dingemans gives a maltier taste (for want of a better description) than MO. Fingers crossed it will turn out OK.
Hope its a good one.