(Include any important notes from brew day until tasting)
Landed all up at 1.060 OG. Way to high! Otherwise, all smooth. I think I have rather high efficiency. Crush grain rather fine and using a thin boil kettle mash @ 4.5:1. Ph 5.2.
Pitched yeast @ 8 C. Two packets of 35/70 dry yeast sprinkled at foam. Everybody says to rehydrate. I have done both many many times, I just dont see any difference in results, so then why bother? It seems to kind of rehydrate at the foam. I never strir or skake yeast in. This works amazingly well every time, and always start to ferment within a couple of hours, max. Using pure oxygen. Let it ferment @ 10 C for a week, then ramp up to 12 C. After 11 days, down to 1.020. Now ramping up to 16 C, maybe 20 C to finish of fermentation. Looking for 1.010 due to higher OG.
Water Infusion
Brew Session Specific
5.85
lbkg
°FC
°FC
qt/lbl/kg
90
min.
27
galsliters
Equipment Profile
0.15
gals/lbliters/kg
0.01
gals/lbliters/kg
°FC
0.25
galsliters
4
galsliters
1
gals/hourliters/hour
0.2
galsliters
Calculated Totals
33.64
galsliters
3.92
galsliters
0.25
galsliters
0.00
°FC
0.00
°FC
-0.63
galsliters
33.39
galsliters
32.70
galsliters
Mash / Boil
Mash
5.2
PH
67
°FC
65
°FC
60
minutes
Boil
1.047 (estimated)
gallonsliters32.70 (gallonsliters estimated)
minutesminutes(90 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 32.70gallonsliters at 1.047 for 90 minutes, this will decrease your wort by 1.50gallonsliters, bringing your after boil OG to 1.049.
You were planning on an OG of 1.049 so you are right on track. Nice job!
