(Include any important notes from brew day until tasting)
11:45 Dough in 6G target 155 - Actual 155
12:00 mix mash at 155 - pH around 6ish
12:35 mix mash at 151 - pH around 6ish
12:45 Start first running
12:59 Collected <4 G - 18.5 = 1.076
1:03 Sparge with 3.8 G @ 171
Mix at 158
1:18 Start second running
1:29 Collected 3.75 G - 9 = 1.36
Pre-Boil 7.5 G - 14 = 1.057
1:40 Boil Starts
2:10 Add .75 oz Northern Brewer
2:25 Add .5 oz Williamette
2:55 Add 1 tsp Irish moss, 1/8 tsp yeast nutrient, 1 vanilla bean
3:00 Add .5 oz Williamette
3:10 Flame out
3:25 chilled down to 66
3:35 rack to primary 4.75 G - 15.5 = 1.063
12/3 8:00 Rack to secondary 9 = 1.018
12/10 60-62 - 8.5 = 1.015
12/11 Added 1 oz JD oak chips (soaked for 1 day in JD, did not add liquid)
12/12 Kegged < 5G - 9 = 1.018 12/3
8:00 Rack to secondary - 9 = 1.018
Add soaked vanilla beans
12/10 60-62 - 8.5 = 1.015
12/11 Added 1 oz JD oak chips (soaked for 1 day in JD, did not add liquid)
12/12 Kegged < 5G - 9 = 1.018 Kegged and put on 8 lb CO2 in basement
Water Infusion
Brew Session Specific
16
lbkg
70
°FC
155
°FC
1.44
qt/lbl/kg
60
min.
5.25
galsliters
Equipment Profile
0.15
gals/lbliters/kg
0.01
gals/lbliters/kg
°FC
0.25
galsliters
0.5
galsliters
1.05
gals/hourliters/hour
0.2
galsliters
Calculated Totals
9.56
galsliters
7.04
galsliters
6.01
galsliters
166.31
°FC
166.31
°FC
3.61
galsliters
3.55
galsliters
7.00
galsliters
Mash / Boil
Mash
PH
155
°FC
155
°FC
minutes
Boil
1.057
1.054 (estimated)
7
gallonsliters7.00 (gallonsliters estimated)
60
minutesminutes(90 minutes estimated)
5.25
galsliters
Gravity Estimates
Based on boiling 7.00gallonsliters at 1.057 for 60 minutes, this will decrease your wort by 1.05gallonsliters, bringing your after boil OG to 1.066.
You wanted an OG of 1.063. It looks like it will be over.
