(Include any important notes from brew day until tasting)
Brew day, boiled/cooled 2.2G strike water on stove and crushed 4 lbs Maris, 1/2 lb of C60 for color some wheat , rice hulls . water treated with a tsp of gypsum and tsp of calcium carbonate. added 1 tbs of 5.2 stabilizer to mash.
Considerable amount of extract in here. Overall the mash tun is not very watery after adding 2.5-3 Gs of water overall. (original dough-in was about 138F real low)
1st runnings were 1.080 and sparged 5 Gs in 2.5G 2xs Collected plenty of wort. Came out rather stong so muct have gotten real good extraction.
Mash
5.2
PH
148.5
°FC
148
°FC
70
minutes
Boil
1.077
1.054 (estimated)
7
gallonsliters6.70 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
5
galsliters
Gravity Estimates
Based on boiling 7.00gallonsliters at 1.077 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.088.
You wanted an OG of 1.063. It looks like it will be over.
