Heated 11 gallons of water treated with 1 campden tab
Added 6 gallons to mashtun @ 166
Temp after 5 minutes - 162
Temp after just a little stirring - 160
Dough in @ 160
Temp after normal stirring - 152
Mash start @ 152
End mash temp - 152
First runnings - 4.5 gallons @ 18.6 brix
Added 4 gallons to mashtun @ 182
Temp stable @ 165
Combined runnings - 8.2 gallons - 13 Brix
Dextrose was not added!
OG - Hydro: 1.068 - Refract: 16.4 Brix
Yeast pitched @ 70
Dextrose was added after active fermentation and not during boil. The OG is therefore not accurate and thus lower.
Kegged October 2
Volume of Combined Runnings
Measured Original Gravity
Measured Final Gravity
Smell on par with the original. However, the mash had most likely way too high of a pH as no salt editions were made, and the water used was not filtered (Campden tab was used). This was so harshly bitter it was undrinkable.