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--- brewing:batches:6 [2025/06/05 00:05] – [Process] tailkinker
+++ brewing:batches:6 [2025/06/10 16:09] (current) – [Process] tailkinker
@@ Line 19: / Line 19: @@
 ===== Process =====
-Sterilized everything the night before.  Heated strike water;  split grain into 1/3 and 2/3 lots.  Mash-in at 68.1°C on the smaller kettle, 68.6°C on the larger.  Temps dropped to 66.0°C on the smaller kettle, 66.4°C on the larger. Mashed for 60 minutes, then rested 30 minutes.  Press-lautered.  Started the boil.  Sugar in at 100°C, hops in 30 minutes after.  Moved kettles to bathtub for cool.
+Sterilized everything the night before.  Heated strike water;  split grain into 1/3 and 2/3 lots.  Mash-in at 68.1°C on the smaller kettle, 68.6°C on the larger.  Temps dropped to 66.0°C on the smaller kettle, 66.4°C on the larger. Mashed for 60 minutes, then rested 30 minutes.
-Original Specific Gravity 1.046.
+{{ :brewing:batches:img_20250604_133719_916.jpg?600 |}}
+Press-lautered.  Started the boil.  Sugar in at 100°C, hops in 30 minutes after.  Moved kettles to bathtub for cool.
+{{ :brewing:batches:img_20250604_151212_882.jpg?600 |}}
+Transferred wort to carboy, pitched the yeast.
+{{ :brewing:batches:img_20250604_205245_599.jpg?600 |}}
+Original Specific Gravity:  1.046.\\
+First reading:  1.009.  That being a really solid number, I sanitized the bottles.\\
+Second reading:  1.007.  Still dropping, so I primed the bottles and sealed them against bottling day.  Priming was 80g of sucrose (table sugar) dissolved in 150ml of boiling water;  final volume after cooling was 190ml.\\
+Third reading:  1.007.  Looks like it's ready to bottle.
+Extracted 16 litres, plus most of a 17th that will be used for sampling.
+{{ :brewing:batches:img_20250610_115448_913.jpg?600 |}}