{{Notes}}
Based on boiling {{CalculateBoilVolumeDisplay}} gallonsliters at {{CalculatePreBoilGravityDisplay}} for {{CalculateBoilTimeDisplay}} minutes, this will decrease your wort by {{CalculateBoilLoss}} gallonsliters, bringing your after boil OG to {{CalculateFinalGravityFromPreBoilGravity}}.
You were planning on an OG of {{RecipeSummary.Og}} so you are right on track. Nice job!
You wanted an OG of {{RecipeSummary.Og}}. It looks like it will be over.
You wanted an OG of {{RecipeSummary.Og}}. It looks like it will be under.
gravity is at 1.010. Look of strong black coffee. Dark caramel coloring at the edges. Not quite opaque when held to the light. Taste of toasted caramel, roasty, burnt toast. A hint of vanilla. Just a little astringent but it is warm and flat.
mashed in at 152F. strike water was apx 170-175F. I did add a little cold water to mash to adjust temp. temp held at 152F with only 1 small addition of boiling water at the 20 minute mark. Starch conversion test at 50 min showed completion. Mashed out with 2 gal of 180F water. Vorlauf 2 qts. No problems with mash. Apx 1pm, wort into primary at 83F and left in water bath with ice packs until temp dropped to 67F. Pitched 2 L starter at 6pm. Plan to change ice packs Q8h. Fermenting well at 7am the next morning and water bath temp at 67F still.
