(Include any important notes from brew day until tasting)
Efficiency totally boned due to ancient equipment @ beer store. Mashed in too hot, left mash for an additional 15 min. PH was .2 higher than predicted, maybe due to the shit efficiency. Boiled for 120 min to try and boost the low OG. Added emergency 3/4 lb of brown sugar to combat the low OG as well as thin out the beer after high mash. All around technical disaster, but fundamentally should yield a great beer in the 10% range after barrel aging.
Water Infusion
Brew Session Specific
16.75
lbkg
74
°FC
151
°FC
1.33
qt/lbl/kg
90
min.
5
galsliters
Equipment Profile
0.15
gals/lbliters/kg
0.01
gals/lbliters/kg
°FC
0.25
galsliters
0.5
galsliters
1.15
gals/hourliters/hour
0.2
galsliters
Calculated Totals
10.10
galsliters
6.91
galsliters
5.82
galsliters
162.08
°FC
162.08
°FC
3.31
galsliters
4.28
galsliters
7.42
galsliters
Mash / Boil
Mash
5.75
PH
155
°FC
151
°FC
60
minutes
Boil
1.045
1.055 (estimated)
7.25
gallonsliters7.42 (gallonsliters estimated)
90
minutesminutes(120 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 7.25gallonsliters at 1.045 for 90 minutes, this will decrease your wort by 1.72gallonsliters, bringing your after boil OG to 1.056.
You wanted an OG of 1.071. It looks like it will be under.
