Added 1/8 tsp of gypsum to mash water.
Mashed at 152.4F
Checked conversion after 30 mins with iodine, still not ready.
Add 5 ounces of lactose with 10 mins left in boil (should have only been 3.2 ounces)
Checked temp of wort after adding in one pot of sparge water at 170 and one at 180 and it was 155F
Last hop addition I let sit for 10 mins before cooling.s
Preboil OG = 1.042
Post boil OG = 1.070
Final Gravity = 1.030
NOTE: SMALL KETTLE HOLDS 1GAL AND 7 CUPS (~1.5 GALS MAX) TO THE BOTTOM OF THE HANDLE RIVETS.
Left the beer to dry hop for 2 weeks. Smells incredible...not a lot of hop aroma to it, just the gentle, sweet, juicy, peachy, and slight vanilla aromas I was going for. The taste is a bit too bitter after trying a week after bottling. Tastes a little too grassy and might be better to dry hop for 1 week and condition on the fruit for 2 weeks. Also, the fruit needs to be much more ripe...there isn't nearly as much peach flavor that I was going for.
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https://brewgr.com/Media/img/mug/6_d.jpg
https://brewgr.com/Media/img/mug/6_t.jpg
