Racked to secondary on Jan 25th at FG 1.011. I wanted this beer to be bone dry and crisp. looks like I achieved this goal. Still super cloudy but tastes like it will be an easy drinking beer. I mistakenly added 1 lb of Vienna. My original recipe called for 8 oz of vienna. This accounts for the higher alcohol and OG. Thus putting these two levels above the style guidelines.
I used lower temperature during first hour of first rest in two step mash to extract more fermentable sugars in hopes of have a drier beer.
My pre boil gravity also ended up a little higher then anticipated 1.043. I had to use two pots of equal amounts with matching specific gravity for my boil. I split the hops equally and added them as per my outlined times throughout boil. This process of using two pots resulted less wort going into fermenter (a little under 20 litres) and higher than anticipated original gravity after boil. I didn't get a reading for original gravity as I had added yeast and did not want to take reading at that point. OG of 1.056 was a based on calculations.
I may have been able to adjust for this by doing a second sparge to start boil with more wort at a lower gravity.
Racked to secondary 12/21/2017 SG 1.012.
Tasted a sample of the beer.
Lemon, citrus and tropical fruit on the nose: a touch floral at first
A slight bread tas
At the end of my boil immediately after adding last hops. I noticed that I hadn't added Irish Moss. I quickly added 3/4 tsp and let boil or 2 min before removing from heat and transferring to ice bath to cool wort. Other then that everything went as planned. Hit OG 1.052 exactly as the recipe calculator had predicted. Now its time to sit back and wait.
Moved to secondary 12/19/2017 at sg 1.012,
Bottled on 12/27/2017 at FG 1.010
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