(Include any important notes from brew day until tasting)
Heet water uit kraan gebruikt (~50°C). 21,4L was 76°C in 20min met wokbrander vol open. Maisch-in was spot on 68-69 graden, na 60min nog steeds 68°C. Negatieve jood test na 60min. Kokend water erbij voor maisch-uit gaf 74°C. SG (dompelaar) na maischen: 1.057, na koken: 1.073, na gisten: ..... SG (refractometer) na maischen: 1.056-1.057, na koken: 1.069-1.070, na gisten: ..... Ingekookt: 2,5L/45min=55mL/min, 3,33L/hr. Gisting in kelderkast bij relatief stabiele temperatuur van 16-18°C. Hoofdgisting binnen 3-4 dagen voltooid, indicatie: weinig activiteit meer. 75 Flesjes x 0.3L = 22.5L. Calculaties hieronder niet gebruiken, gebruik waardes volgens https://www.brewersfriend.com/mash/
Water Infusion
Brew Session Specific
7.77
lbkg
15
°FC
68
°FC
2.75
qt/lbl/kg
60
min.
25
galsliters
Equipment Profile
1.25
gals/lbliters/kg
0.05
gals/lbliters/kg
°FC
1
galsliters
0.5
galsliters
4
gals/hourliters/hour
1
galsliters
Calculated Totals
40.60
galsliters
26.57
galsliters
22.37
galsliters
68.92
°FC
68.92
°FC
12.66
galsliters
18.23
galsliters
30.50
galsliters
Mash / Boil
Mash
5.2
PH
68
°FC
68
°FC
60
minutes
Boil
1.057
1.059 (estimated)
29.5
gallonsliters30.50 (gallonsliters estimated)
65
minutesminutes(60 minutes estimated)
25
galsliters
Gravity Estimates
Based on boiling 29.50gallonsliters at 1.057 for 65 minutes, this will decrease your wort by 4.33gallonsliters, bringing your after boil OG to 1.065.
You wanted an OG of 1.069. It looks like it will be under.
