(Include any important notes from brew day until tasting)
Brewers: Armando Flores & Matt Cation
3:40PM Start
>2.25 GALLONS STRIKE WATER ON STOVE TO 167
>YEAST ACTIVATED
>3 GALLONS SPARGE WATER ON STOVE TO 170
>1.25OZ Hibiscus added to Mash Tun
4:00PM MASH STARTS
5:00PM STOPPED MASH
> FINAL MASH TEMP 156
>SPARGED 3 GALLONS AT 170
>TRANSFERRED TO MASH TUN YIELD 4 GALLONS
5:08PM TURNED HEAT ON TO BOIL MASH
5:30PM BOIL BEGINS
>5:30PM 1.75OZ Hibiscus was added
>6:15PM .5OZ CITRA HOPS ADDED TO BOIL
>6:15PM .5 OZ AMARILLO HOPS ADDED TO BOIL
>6:15PM 1 TSPN IRISH MOSS
>6:30PM .5OZ CITRA HOPS ADDED TO BOIL
>6:30PM .5OZ AMARILLO HOPS ADDED TO BOIL
>6:30PM BOIL STOPPED
6:35PM WORT CHILLER STARTED AT 212
7:20PM STOPPED CHILLING AT 78
7:32PM TRANSFERRED WORT TO CARBOY YIELD 3 GALLONS
>ORIGINAL GRAVITY 1.048
>AIRATED CARBOY WITH WORT BY STIRRING
7:32PM PITCHED YEAST
7:35PM STORED CARBOY IN PANTRY
LESSONS LEARNED:
MORE ICE AT LEAST THREE SMALL BAGS OR ONE LARGE
Water Infusion
Brew Session Specific
6
lbkg
72
°FC
156
°FC
1.33
qt/lbl/kg
60
min.
3
galsliters
Equipment Profile
0.15
gals/lbliters/kg
0.01
gals/lbliters/kg
°FC
0.25
galsliters
0.5
galsliters
1
gals/hourliters/hour
0.2
galsliters
Calculated Totals
5.66
galsliters
2.48
galsliters
2.25
galsliters
167.20
°FC
167.20
°FC
1.35
galsliters
3.41
galsliters
4.70
galsliters
Mash / Boil
Mash
PH
156
°FC
156
°FC
60
minutes
Boil
1.038 (estimated)
4
gallonsliters4.70 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
3
galsliters
Gravity Estimates
Based on boiling 4.00gallonsliters at 1.038 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.048.
You were planning on an OG of 1.048 so you are right on track. Nice job!
