{{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.
First taste is good.....but a bitterness or astringent taste develops on the back outside of my tongue. I think they are tannins and probably developed due to using boiling water for a mash step. Hope time/aging helps. 1.008fg
this is my thinking on the mistakes we made....to get tannin finish. 1. too hot of sparge/mash water. put in boiling water in second phase of mash. 2. too hot of fermentation....it was a hot week. temps approached 80 F. in fermenter. 3. Dry hops could have added material to produce tannins.
Blew out a pint of yeast from the bottom. Creamy, light brown in color. Tested SG 1.12. could it be so!!! added 1 oz of centennial flowers and 2 oz of Citra flowers.
