Same as last time, just working on process.
5 gallon batch
11 lb. 2-row
8 oz Biscuit
Mashed at 156F for 60 minutes, started recirc at 45. Did math to decide how much for the second sparge, apparently I can still do math. I did nothing about the pH.
1 oz Mosaic, FWH
1 tsp Irish Moss, 15 min
1 oz Cascade, 5 min
1 oz Mt Hood, 5 min
60 minute boil, collected 5.5 gallons in the fermenter, yay!
Wyeast 1272 from last batch.
