-3.5 Gal Spring Water
-Mash in 158 for target mash temp of 156 for 60 mins
-Mash out at 168
-Sparge 3.5 Gal Spring Water at 168 degrees
-Boil 60 mins. First .5 oz hops at 60; 1 oz at 5 minutes.
-Add fruit in muslin bag at flameout along with orange peel along with last .5 oz hops
-After 10 mins while starting to cool; transfer fruit bag to fermenter and rack cooled beer on top of bag of fruit.
11/23/23 Brew Notes:
-Ended up mashing for 70 mins while waiting for sparge water to heat up.
-OG = 1.052