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Notes

61.7 mash efficiency. 59% BH efficiency. our lauter and sparge was wrong, and also too fast. What we need to do: ****Mash out = bring temp up to 168 or 170 for ten-twenty min to denature beta and alpha amylase enzymes - which convert starches into fermentable sugars and dextrins (dextrins are 3 combined sugar molecules, not fermentable but add body and mouthfeel) - The mash out is not necessary but enzymes will continue going until brought up to boil temp which can lead to different flavors, malt profile a bit different. The 170 rest 'locks in' malt profile. - Sparge is smaller percentage of this total water. If choosing not to do mash out, fly sparge amount will be entire amount to make target boil volume. ***Vorlauf after mash out water added or before sparge. **** Start to lauter, and when water level less than one-two inches above grainbed, start to sparge at same rate as lauter so level above grainbed stays the same **** Continue to sparge until target boil vol collected. You could do higher amount of water in Hot Liquor Tank if you want but not necessary Carl added 1.75 citra + .75 simcoe; .5 oz citra and 1 oz simcoe; two and five days after start of ferment (during active fermentation) respectively Fly Sparge reading: http://howtobrew.com/book/section-3/getting-the-wort-out-lautering/aspects-of-lautering http://www.homebrewtalk.com/showthread.php?t=435899 Hop oil reading: https://beerandbrewing.com/hops-oils--aroma-uncharted-waters/ https://byo.com/stories/issue/item/3187-advanced-dry-hopping-techniques http://brulosophy.com/2017/01/23/biotransformation-vs-standard-dry-hop-exbeeriment-results/