Munich % back to 18 % !
10:40 - mash in
strike with 60 L ! @ 82 C - in tun with grains 65 C ( 6 gradusa nadolu ot tova koeto e predi grains)
11:05 - start recirc @ 67 C ( 5-10 min ???? ?? 66 C)
mash tun termo - 64 C
Handheld thermo - 63 C
11:25 - ramp up to 76 C
11:40 - 75 C reached - start recirc
11:55 - STOP
drain
TOTAL MASH TIME 1H 15M
12:05 - iztocheni 40 L- OG65C - 1.052
12 : 15 spardge - 50 L - 76C h20 - 70 C MT
12:30 - drain
Sparge OG 65 C - 1.042 ;;; Sparge pH 65 C - 5.5
Pre Boil Vol - 91-92 L
Pre Boil OG 65 C - 1.03
60 g Magnum !
Citra and Cascade @ 15 min instead 10 min
Irish Moss @ 10 min - 4g
45 g Yeast
OG Final 20 C - 1.053
Vol in fermentor 72 L
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