Everything went very smoothly, thanks to the lessons I learned from Dave.
1. Boil 4 gal water
2. Add Malt Syrup and Hops
3. Boil 60 min
4. Cool “wort” with icewater immersion chiller
5. Drain into bucket
6. Wait 2 weeks.
Started 7pm, finished cleaning everything up 9:45pm.
Original Gravity was 1.040 at 75F = 1.042 standard 60F. Awful close to predicted 1.043.
Time to look into why we boil so long, because the color kept getting darker with time.
Sharon is planning a tasting party the end of august, with the first Roma soccer game.