(Include any important notes from brew day until tasting)
Total mash water needed 58.8
Strike water volume at mash thickness of 3 L/kg 35.9
Remaining sparge water volume 22.9
Grain absorption losses -12
Mash Lauter Tun dead space -0.2
Amount going into kettle 46.6
Boil off losses -2
Kettle dead space -0.2
Hops absorption losses -1.4
Amount going into fermentor 43
Total: 58.8
Day 3 Brix 5 M29, Brix 5.6 Lille
Day 4 Brix 5 M29
Day 5 Brix 5 M29, Brix 5.4 Lille
Day 7 Brix 4.8 M29, Brix 5 ish Lille Racked to secondary
Day 17 1.000 Brix 3.4 M29, 1.011 Lille Brix 5.6
20.2L @ 23C 2.8 CO2 = 178g dextrose
23.4L @ 23C 2.8 CO2 = 206g dextrose
Lille: 4.86% ABV 76% attenuation
M29: 6.30% ABV 100% attenuation
Water Infusion
Brew Session Specific
11.95
lbkg
20
°FC
64
°FC
3
qt/lbl/kg
60
min.
43
galsliters
Equipment Profile
1
gals/lbliters/kg
0.01
gals/lbliters/kg
°FC
0.2
galsliters
0.2
galsliters
2
gals/hourliters/hour
1.9
galsliters
Calculated Totals
59.17
galsliters
43.86
galsliters
36.05
galsliters
64.73
°FC
64.73
°FC
24.10
galsliters
23.12
galsliters
47.10
galsliters
Mash / Boil
Mash
PH
°FC
°FC
minutes
Boil
1.046
1.053 (estimated)
44
gallonsliters47.10 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 44.00gallonsliters at 1.046 for 60 minutes, this will decrease your wort by 2.00gallonsliters, bringing your after boil OG to 1.048.
You wanted an OG of 1.055. It looks like it will be under.
