Rust Bucket Amber Ale Brew Session

************************ Brew Day: ******** Note: Used Crystal 77 instead of Cyrstal 70. Strike temp: 162 F Mash temp: 152 F Mash time: 60 min Kept in warm oven during mash to maintain temp. Measured temp every 20 min, lost 1-2 degrees over 60 min. 5g Mosaic for 45 min (add @ 15min into boil) 6g Amarillo for 15 min (add @ 45min into boil) pinch Irish Moss for 10 min (add @ 50min into boil) 6g Amarillo at flameout O.G. = 1.043 pH = 5.0 1 tsp Safale-05 dry yeast. Note: O.G. lower than expected; however, there was 7.75 cups wort left in the brew kettle after transferring 1 gal to the carboy (including trub volume). Next time, reduce sparge water by 4 cups. Change "Batch Size" to 1.25 gal. For a 1 gallon fermentation volume, you will not need 0.5 gal left in the brew kettle, as there is not that much trub (0.25 gal will suffice). Note: Consider using Nugget instead of Mosaic hops next time. ************************ Fermentation: *********** Left in 1 gallon carboy at room temperature. Fermented for 1 week (1gal batches tend to finish fermenting faster) F.G. = 1.011 ABV ~ 4.2% ************************ Bottling: ******* Bottled 9 12oz bottles and 1 6oz bottle Primed with 0.8 tsp granulated sugar per bottle Notes: - Tastes like a hoppy amber, but the hop profile seems to conflict with the malt from the chocolate. It's not an unpleasant taste, but recommend changing the hop profile to something less floral than Mosaic hops. Also consider changing grain bill to swap chocolate for something else