I think my starter has picked up an infection. The last beer I made with this yeast had an infection, but I thought it wasn't related to the starter.
Can anyone confirm?
The main reason people use pre-boil gravity is to get an idea of what their efficiency is before their brew-day is over, or to see if they 'hit their numbers'. Post-boil is the more important number, which you use (along with the final gravity) to calculate ABV. Nailing your recipe numbers...
Here is the recipe. Ended up with 5.5 gal @ 1.069 OG (72%) -- (numbers are for 5.25 @ 70% efficiency)
Water was RO with ~70ppm Calcium and Sulfate, each. No Bicarbonate added.
Malt
9-lbs -- Maris Otter
1-lbs -- Flaked Oats
12-oz -- Caramel 60
8-oz -- Black Patent Malt
4-oz -- Pale Chocolate...
Welcome to the forum! (Go Buckeyes!)
Keep an eye out for another one of your kind that lurks around here. She even has a few (a lot) of mediocre (incredibly well regarded) recipes floating around here.
Enjoy!
So it could be Maris Otter or two row? Most likely the only person who will ever notice is you.
It's not that they aren't different malts, but they are both base malts, and unless it's nearly 100% one or the other, it won't make a big difference to the average person.