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Notes

Oops did not adjust mash efficiency for the high OQ. Overrnight mash suggested so.. Mashed in at 66.5C, dropped to 63.5C over 2.5 hours. Added hot water to bring to 69C, dropped to 63C over 6 hours. Then added dark grains, stirred and sparged. Once collected had 41 litres at 1061 - 70% mash efficiency. Added a load of caster sugar that had set hard - somewhere between 1 and 1.5 kg. Brought it to 43 litres at 1075 - almost perfect, was meant to be :-) Pitched onto Mandrill Mild yeast cake Added sinamar in keg to up darkness. Mash Water 29 litres Mash pH Guidance Sparge Water 25.2 litres Light 5.3-5.4 Batch Volume 33 litres Dark 5.4-5.5 Measured water pH 7.3 Tart or crisp : 5.2-5.3 Target Sparge pH 5.7 Brewing Sparge Water is usually neutralized to a pH between 5.5 and 6.0 Phosphoric Acid Strength % 85 Phosphoric Acid Addition 0.21 ml/litre Need 6.1 ml in mash 7.3 ml in sparge CaCl2 Addition 0.13 g/litre Need 3.8 g in mash 3.28 g in sparge Gypsum Addition 0 g/litre Need 0.0 g in mash 0.00 g in sparge Epsom Salt Addition 0 g/litre Need 0.0 g in mash 0.00 g in sparge Gives an estimated Mash pH of 5.48 And absolute ion values of Ratio Guidance Ca 173 ppm Very bitter >2 Cl2 121 ppm Target 50 for hoppy, 100 for malty Bitter 2.0 SO4 101 ppm Target 150 for hoppy, 50 for malty Balanced 1.3 Mg 10 ppm Malty 0.75 Very Malty 0.5 SO4/CL2 ratio 0.84 Target ratio 0.83 CL2/SO4 ratio 1.20