Stove top BIAB
Strike water 4.52L Sparge water 7.95L Total water 12.47
- edited the efficiency to match what I actually got for the first brew of this - For the future, adjust attenuation for mash temp as the following: Listed Attenuation - (Avg Mag Temp - 153.5) * 1.25% = Apparent Attenuation I did that here and it seems to give me a more accurate FG to what I am seeing for the actual brew This formula is form this post (https://www.homebrewersassociation.org/forum/index.php?topic=28868.0) and seems to jive with what I was getting in brewfather (which seems ...
each == gram in water chem additions Start with distilled Water (Style -American Stout) CA 2 65 || MG 2 11 || NA 0 || Cl- 69 || SO4-2 104 || HCO3- 0 ||
?gua = 220 L (2 x 110)
Base pastry stout with cocoa nibs and vanilla powder with addition of a lot of dry hopped Huell Melon and Mosaic. I split a 5.5 gal recipe into two batches to make this recipe and the "Chocolate Vanilla Raspberry" recipe. I split the batch after the boil including the .5 oz El Dorado hops so I have doubled all of the hops, lactose and maltodextrin additions from flame out and later
Base pastry stout with cocoa nibs and vanilla powder with addition of el dorado hops, and raspberry extract and vanilla extract in secondary Use no chill method to cool wort. I split the batch after the boil including the .5 oz El Dorado hops so I have doubled all of the hops, lactose and maltodextrin additions from flame out and later
Stout