3 lbs. Maris Otter Pale Malt
.5 lbs. 40°L Crystal Malt
.25 lbs Cara-Pils
3.3 lbs. Briess Pilsen light liquid malt extract
1 lb Crosby and Baker Muntons light Dried Malt Extract 8 EBC/Lovibond 3.5
2 oz Cascade 60 min
1 oz Kent Goldings 30 min
1/2oz Kent Goldings 15 min
Irish moss 15 min
Yeast nutrient 15 min
3/4 oz Cascade 10 min
1/2 oz Kent 5 min
1/2 Fuggle 0 min – steep 5 min
Finished brewing this evening. Mash in with 4.875 quarts @ 175 F. Mash was too hot @ 163 once stabilized. I added water to cool down to 156 F. 20 mins Later the mash was too cold @ 146 F. I added about 1 quart of boiling water to get it up to 156 F. Batch Sparged with 7 quarts. Total boil 2.5 gallons. Total mash time 1 hour.
I used 3 quarts of filtered tap water and 8 quarts of distilled water for mashing since the local water is so high in carbonates. I used 1 tsp of gypsum in the mash water and 1 tsp in the sparge water to get the ph down.
I wrapped the Mash tun in two towels. Temperature drop was 5 deg F over one hour. This mash was different because I cracked all the grains a little extra with a rolling pin.
SG of the mash was 1.032 @ 90F (1.036 corrected) with 10 Quarts collected. This translates out to an efficiency of 68%
1.036 maris 36 pts x 3.0lbs = 108
1.033 crystal 33 pts x .5lbs = 16.5
1.033 cara pils 33 pts x .25lbs = 8.25
132.75pts / 2.5 gallons = 53pts/gal (1.053 sg max yeild)
actual mash sg 1.036
36pts/53pts = 67.9 % efficiency
The boil was normal a 60 min boil with hop / nutrient / irish moss additions at the intervals listed above. the wort was cooled in an ice bath and sparged into the carboy. I then topped up the carboy to the 5 gallon mark, pitch the yeast, aerated with an airstone for 35 mins then finished topping up to the 6 gallon mark with spring water. I attached a blow off tube and placed it in the freezer to ferment at 65 F.
SG in carboy 1.039 @ 78 (1.041) Corrected