My 4th iteration of this beer. Trying to work on mash efficiency with this one, testing different sparging techniques. Keeping this set at the default 75% and hoping to break 80%. Going to pressure ferment. Thinking about closed transferring after cold crash, half this batch into a purged 2.5 gal keg on top of (4 lbs frozen & thawed strawberries & 8 minced fresh basil leaves) in a hop bag, & 5 small lemons juiced. Just going to start here and see what happens.
17l mostura 40l lavagem = 57 l OG pré fervura Mash 66ºC 75min trub quente 1,5l trub frio 2l OG 1042 FG 1006