Irish Red - Small Batch Brew Session

BIAB -3.41 gallon Strike 157, held liquor at 157 for 15 min before dough in to confirm temp stability Mash 153 degrees for 60 min Agitate mash every 15 min Dough in: 151, adjust heat up from between low and 2 to 2, lidded -note: double ground grain caused dough balls that req'd breaking up 15 min: 153.5, held at 2, lidded 30 min: 153.3, held at 2, lidded 45 min: 155.3, heat off, lid off 60 min: 146.6, boil Pre boil gravity: 1.039 adjusted from 1.030 @ 114 deg, 90% efficiency, see OG Pre boil volume est: 3.25 gal Cooled using ice bath and immersion brick Cooled to 82 deg, pitched 100bn cells of wy1084 OG 1.056. Expected 1.070 with 90% eff. Actual eff closer to 70% Moved to basement @ 67 degree to ferment Active fermentation within 4 hours, fermenting @ 69 degrees with 12 hours (01/14/18) Gravity read 01/20/18 1.012 Color: deep amber/ caramel Aroma: slight ester overtones, no hop aroma, slightly alcoholic Taste: roasted malt flavor, low bitterness, no ester flavor, clean finish Medium body gelatin fine and cold crash for 24 hours @ 40 Bottle 01/21/18