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Why dont you do a 15' out. I mean after you add the fining agent at 15' pull a sample... cool it down... and measure the gravity. if its too high add some water to your kettle to adjust the gravity into your target. once you add the water boil for a few minutes then chill. I am also very curious on how you get 95%??? that has got to be one interesting ...


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If your brewhouse consitantly achieves 95% just use that setting in your recipe/brew software and it will cascade to the grains allowing you to reduce their wieghts to hit a target OG. This will mainly result in a reduction in the base malt, while keeping most specialty grains close to original weights. Or you can estimate by hand, if a recipe is calculated ...



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