(Include any important notes from brew day until tasting)
4:45 Mash started at 152
Mash temp dropped to 147-148. Added hot water and it maintained around 149-150. Added 15 min to the mash time.
6:00 start first running
~2.5 G - 14 = 1.057
6:15 - Sparge and mix at 163
Add first running to kettle and heat
6:30 start 2nd running - 1st running boiling
6:50 Add 5 G to kettle - 5 = 1.02
Total 8 G - 8.5 = 1.034
7:03 Boil Started - Add 1oz Brewer's Gold
7:48 Add Yeast Nutrient and Irish Moss
8:02 Add 1/4 oz Tettnang
8:03 Flame Out
8:25 hydrate yeast in >1 C water @ 95
8:30 chilled to 64 - let settle
OG 10 = 1.040
pinch yeast @ 63.5
11/3 FG 5 = 1.007
Water Infusion
Brew Session Specific
7.6
lbkg
63
°FC
152
°FC
1.45
qt/lbl/kg
75
min.
5.5
galsliters
Equipment Profile
0.15
gals/lbliters/kg
0.01
gals/lbliters/kg
°FC
0.25
galsliters
0.5
galsliters
1.1
gals/hourliters/hour
0.2
galsliters
Calculated Totals
8.80
galsliters
3.36
galsliters
3.00
galsliters
163.27
°FC
163.27
°FC
1.86
galsliters
5.80
galsliters
7.58
galsliters
Mash / Boil
Mash
PH
152
°FC
152
°FC
minutes
Boil
1.035
1.033 (estimated)
7.58
gallonsliters7.58 (gallonsliters estimated)
75
minutesminutes(60 minutes estimated)
5.5
galsliters
Gravity Estimates
Based on boiling 7.58gallonsliters at 1.035 for 75 minutes, this will decrease your wort by 1.38gallonsliters, bringing your after boil OG to 1.041.
You wanted an OG of 1.040. It looks like it will be over.
