(Include any important notes from brew day until tasting)
- Water Profile: Ca - 59, Mg - 13, SO4 - 125, Cl - 51
- Mash Water Additions: Gypsum - 2.7g (0.675tsp), CaCl - 1.6g (0.5tsp), Epsom - 2.7g (0.6tsp),
2.7mL Lactic Acid
- Spare Water Additions: Gypsum - 2.7g (0.675tsp), CaCl - 1.6g (0.5tsp), Epsom - 2.7g (0.6tsp),
2.0mL Lactic Acid
- OG =15 Brix = 1.059, Day 7 = 6 Brix = 1.002, Day 20 = 5.9 = 1.002
- 1L started pitched @70F, temp continued to drop in basement to 68, fermenting @68on day 2, up to 70 at end of day 2.
- Took of 1 gallon and added bottle dregs I cultured from Block 3 Rhapsody - Red Wine Barrel Aged Saison w/ Brett Drie April 2, 2018
Water Infusion
Brew Session Specific
15
lbkg
64
°FC
150
°FC
1.38
qt/lbl/kg
75
min.
6.5
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
10.85
galsliters
6.38
galsliters
5.42
galsliters
161.90
°FC
161.90
°FC
3.17
galsliters
5.43
galsliters
8.45
galsliters
Mash / Boil
Mash
5.25
PH
150
°FC
149
°FC
60
minutes
Boil
1.050
1.050 (estimated)
8
gallonsliters8.45 (gallonsliters estimated)
75
minutesminutes(75 minutes estimated)
6
galsliters
Gravity Estimates
Based on boiling 8.00gallonsliters at 1.050 for 75 minutes, this will decrease your wort by 1.25gallonsliters, bringing your after boil OG to 1.058.
You wanted an OG of 1.059. It looks like it will be under.
