Mash PH was a bit basic initially at 5.9. Added 1/2 ounce of lactic acid to bring it to 5.4. Perhaps add a bit more to lower to the 5.2-3 range.
Adjusted the gap on the mill to see if it would affect efficiency. Much better - almost a 10% increase.
| Amount | Malt/Grain | % |
|---|---|---|
| 10.50 pounds | Scottish Golden Promise | 77% |
| 1.40 pounds | British Crystal Malt | 10.3% |
| 0.93 pounds | Crystal Malt 120L | 6.8% |
| 0.40 pounds | British Brown Malt | 2.9% |
| 0.40 pounds | British Chocolate Malt | 2.9% |
| 13.63 pounds | Total Grain Weight | 100% |
| Amount | Hop | Time | AA | |||
|---|---|---|---|---|---|---|
| 1.45 ounces | Challenger | 60 min | 5.7% | |||
| 1.45 ounces | Total Hop Weight | |||||
| Name | Lab/Manufacturer | Product ID | Amount |
|---|---|---|---|
| English Ale | White Labs | WLP002 | 3000 ml |
Mash profile for most well-modified malts.
| # | Name | Time | Temp. | Description |
|---|---|---|---|---|
| 1 | Mash In | 45 min. | 158°F | Add 100% of mash water at 171° F / 77° C |
Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.
| Date Brewed: | |
|---|---|
| Brewer/Assistant: |
| Target | Actual | Notes | |
|---|---|---|---|
| Strike Water Amount: | 4.5 | ||
| Strike Water Temperature: | |||
| Mash Temperature(s): | |||
| Mash Time: | |||
| Sparge Water Amount: | 9.3 | ||
| Sparge Water Temperature: | |||
| Pre-Boil Gravity: | |||
| Pre-Boil Amount: | 11 | ||
| Post-Boil Amount: | 10 | ||
| Boil Time: | 90 | ||
| OG: | 1.040 / 10° P | ||
| Mash PH: | |||
| Boil PH: | |||
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