(Include any important notes from brew day until tasting)
Strike temp: 162.5F, Strike volume: 4 gal, Grain Temp: 68F, Mash temp: 150F for 60mins. First Runnings: 4.25 gallons Brix 15, Mashout volume: 2 gal at boiling brought mash to 166F. Sparge water: 2 gal @ 174F brought mash temp to 165. Sparge: 2 gal Brix 8.8 Pre boil: Brix 13, Volume 6.25 gal. Final Post Boil: Brix 16 at 5 gal. Ran wort chiller till temp leveled out at ~80F. Transferred 5 gallons to fermenter and placed in fermentation chiller (chiller set to 68F /- 2). Pitched 2 packets of yeast at 75F. Added 4oz cascade hops at 10 days.
Forgot to add the final 1/4 of the water ingredients to the sparge water.
Water Infusion
Brew Session Specific
12
lbkg
68
°FC
150
°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
8.62
galsliters
4.95
galsliters
4.24
galsliters
161.60
°FC
161.60
°FC
2.44
galsliters
4.38
galsliters
6.70
galsliters
Mash / Boil
Mash
PH
°FC
°FC
minutes
Boil
1.053
1.056 (estimated)
6.25
gallonsliters6.70 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
5
galsliters
Gravity Estimates
Based on boiling 6.25gallonsliters at 1.053 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.061.
You wanted an OG of 1.066. It looks like it will be under.
