(Include any important notes from brew day until tasting)
5:30 Mash 5G in @ 153-154
F*!$ dislodged SS braid...
6:30 start slow run through strainers
6:55 collect 3.25 G - 15 = 1.061
7:00 Sparge 4G in at 162
7:15 start second running
7:30 collect 4G - 6 = 1.024
Pre-Boil 7 G - 11 = 1.044
7:42 Boil Starts
7:47 Heat Break - Add .25 oz Citra
8:30 Add .25 ox Citra, yeast nutrient, and Irish moss
8:40 Add .25 oz Centennial
8:45 Flame out; Add .25 oz Centennial
Begin Chilling with tap water
8:50 with stirring, Down to 117
8:55 Down to 79
9:00 down to 63
Whirlpool and let setting
9:12 start siphon to fermentor
9:30 pinch yeast slurry at 64 - 12 = 1.048
12/10 58-62 - 6 = 1.009
12/10 58-62 - 6 = 1.009
12/12 Racked to secondary - 6 = 1.009
1/2/15 Racked to keg - 6 = 1.009 19 psi
3/8/15 Add 1/2 oz Citra to cover smell
Water Infusion
Brew Session Specific
12.5
lbkg
61
°FC
153
°FC
1.5
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
gals/hourliters/hour
0.2
galsliters
Calculated Totals
8.95
galsliters
5.69
galsliters
4.94
galsliters
164.64
°FC
164.64
°FC
3.07
galsliters
4.01
galsliters
6.95
galsliters
Mash / Boil
Mash
PH
153
°FC
153
°FC
minutes
Boil
1.041 (estimated)
6.95
gallonsliters6.95 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
5.25
galsliters
Gravity Estimates
Based on boiling 6.95gallonsliters at 1.041 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.047.
You wanted an OG of 1.048. It looks like it will be under.
