(Include any important notes from brew day until tasting)
Did not have a scale, had to eye ball the specialty grain measures.
Added half distilled to peoria water and added camden tablet
165 F in kettle, 164 in mash tun after preheat with boiling water, mash start at 152
Added 1/2 tablespoon 5.2 mash stabilizer to all water
First runnings 3 gal @ 1.075, 2nd runnings 1.75 gal @ 1.045, 3rd runnings 1.5 gal @ 1.028
Preboil 6.25 gal @ 1.050
7g magnum @ 60min
14g Crystal @ 30min
28g Crystal @ 0min
Added wirfloc at 10min
Put in fermenter at 80F and then cooled till 68 before pitching
Fermented at 67, with water set at 66
Put in secondary 11/29/17
Discovered that refractometer needed cal so OG measurement is suspect
Final gravity read 1.028 on refactometer and 1.014 with hydrometer.
Placed back in fermenter and raised temp to 68
Water Infusion
Brew Session Specific
12.66
lbkg
72
°FC
153
°FC
1.33
qt/lbl/kg
60
min.
5
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
8.73
galsliters
5.22
galsliters
4.46
galsliters
164.50
°FC
164.50
°FC
2.56
galsliters
4.27
galsliters
6.70
galsliters
Mash / Boil
Mash
PH
154
°FC
152
°FC
60
minutes
Boil
1.050
1.070 (estimated)
6.3
gallonsliters6.70 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 6.30gallonsliters at 1.050 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.058.
You wanted an OG of 1.082. It looks like it will be under.
