Preboil volume was 15L @ 1.056 at 25C (1.057). 2hr boil. Hops added after one hour. Coriander was whole and added to the hop sock about at about 30 mins before end. Boiled off too much and topped up cube with about 1L of boiling water. (approx 2.5L boiloff per hour). No chill cubed. Pitched 17.7.18 onto 2L yeast cake of a Belgian Blonde with WY1214 at 18C. OG 1.074 I think due to the suspended yeast trub, but I'm sticking with the calculated values of 1.089.