pilsner and 6-row was ground and added to mash tun along with flaked oats with tun around 168, mash was still quite hot, vigorously stirred for about 5-10 min to bring the temp down to around 150-154 degrees fahrenheit.
Mashed for more than 90 min (10-20 min more), I had made the mistake of starting to heat my sparge water late. prior to sparge, wort was at about 148 degrees fahrenheit
Vorlauf 2-3 times with 1/2 gallon each circulation.
Sparged with ~6.5 gallons for 30 min with water at 200 degrees Fahrenheit.
Once sparge reached ~7.5 gallons, boil started, for about 90 minutes, added 1oz of cascade hops 45 min into the boil, and some irish moss with 15 left in the boil. Yielded more than original batch target of 5.5 gallons. (about 6 gals)
Wort chilling began with copper wort chiller. It was a hot day, ~85 degrees, could not get the beer effectively below 80 degrees.
Added fruit and fruit juice to the carboy after transfer from boiler. Picture showed is my OG reading. ~1.056-1.058
Due to the hot temp, I decided to wait to pitch the yeast, and decided to add 5 teaspoons of pectic enzymes and let it sit for 12 hours before pitching yeast along with yeast nutrient around 70-72 degrees.
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Last Updated: 2018-08-06 23:14 UTC
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NEW Water Requirements:
Dry Sangria Shandy
Equipment Profile Used
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Water Requirements:
Dry Sangria Shandy
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Recipe Cost
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Gallons
Cost $
Cost %
Fermentables
$
Steeping Grains (Extract Only)
$
Hops
$
Yeast
$
Other
$
Cost Per Barrel
$0.00
Cost Per Pint
$0.00
Total Cost
$0.00
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