Vermont Style

Boiled 50 L in liquor tank but next time should also boil 15 L in kettle in order to pre-warm vessels (esp mash tun) and flush out sanitizer.

Mashed at 3 L / kg, strike temperature was 78 degrees and mash began at 66 degrees, then dropped to 60 degrees throughout the 60 minutes. Grain bill is approximately the limit our mash tun can hold. Mash bed absorbed a lot of liquid. Used up approx 48 L from the liquor tank (mash/sparge) and ended up transferring 35 L to the kettle, suggesting 13 L absorbed by bed (perhaps also some left in-line as dead volume).

Boiled for 60 minutes. Hops added at flame-out and stood for 15 minutes before transferring to the hopback (hops were in muslin bag so transferring separated wort from hops). Wort tasted bitter but not overly so - this brew may indicate our preferred AAUs achieved by the flame-out hop addition.

After hopback, transferred approx (very approx!) 30 L to the fermentor at OG = 1.048, which would predict lower ABV (5%) than we wanted (6.5%). Therefore, boiled 5 L and dissolved 1.8 kg of sugar, which would then be approx 35 L at OG = 1.061. Volume of wort in fermentor is an estimate but final wort should be approx 35 L resulting in 6.3% ABV.