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--- brewing:batches:7 [2025/08/11 13:22] – tailkinker
+++ brewing:batches:7 [2025/08/17 13:27] (current) – [Process] tailkinker
@@ Line 19: / Line 19: @@
 ===== Process =====
-Sterilized everything.  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.
+Sterilized everything.  Heated strike water;  split grain into 1/3 and 2/3 lots.  Mash-in at 70°C on the smaller kettle, 70.5°C on the larger.  Temps dropped to 69°C on the smaller kettle, 68°C on the larger. Mashed for 60 minutes, then rested 30 minutes.
+{{ :brewing:batches:20250811_093637.jpg?400 |}}{{ :brewing:batches:20250811_095051.jpg?400 |}}
+Press-lautered. Started the boil.
+{{ :brewing:batches:20250811_112143.jpg?400 |}}
+Sugar in at 100°C, hops in 15 minutes after. Moved kettles to bathtub for cool.  Transferred to carboy, topped up to 23 litres, and pitched the yeast.
+{{ :brewing:batches:20250811_143403.jpg?400 |}}
+Specific Gravity prior to pitching:  1.056.\\
+On day 4:  1.010.\\
+On day 5:  1.009.\\
+On day 6:  1.009.  Prepped bottles.
+Bottled on day 7 at 1.009.  20 litres of product.