Using up some partial malt quantities. Old yeast - multiple spin ups.
Step Step Name Target Temp (F) Infusion Needed Quarts / Pound
1. Initial Infusion 155.0 11.81 Quarts @ 172.6 (F) 1.00
2. Mash out 170.0 5.1 Quarts @ boiling 1.43
3. Final Rinse 172 1.0 Quarts @ boiling 1.51
This is closer to what was brewed - adjusting the grains to get OG measured. Was not intended - too hoppy (as if that is a thing). FG was higher than below - at about 1.017. No0t bad tasting but not balanced even for an IPA.