(Include any important notes from brew day until tasting)
Followed recipe, except added extra .5 lbs oats. Alsos, mashed in high so added a carafe of cool tap water and let air cool from 159 to 151 took about 15 minutes. Then put lid on mash tun at just before 5 pm and left for diner. Batch sparge began at 8:30.
1st runnings 1.075 with 3.2 gallons collected. 1.032 2nd 4.9 col; 3rd 1.015 6.75 col; 1.012 7.25 (used just under 5 gallons of sparge water since i added extra to mash in).
Ended with just about 5.25 in fermenter at 1.052 OG
Added 1000 ml boiled H20 Sunday to bring OG down to 1.050 with 5.5 Gallons in fermenter.
Still not started Monday afternoon or Tues Morning. Got a fresh pack of US05 and added it Tues noon. Finally started overnight and had a head on it Wed. morning. phew!
Water Infusion
Brew Session Specific
9.4375
lbkg
60
°FC
150
°FC
1.7
qt/lbl/kg
90
min.
5.5
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
9.21
galsliters
4.77
galsliters
4.26
galsliters
159.97
°FC
159.97
°FC
2.84
galsliters
4.95
galsliters
7.70
galsliters
Mash / Boil
Mash
PH
150
°FC
147
°FC
220
minutes
Boil
1.038 (estimated)
7.2
gallonsliters7.70 (gallonsliters estimated)
90
minutesminutes(90 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 7.20gallonsliters at 1.038 for 90 minutes, this will decrease your wort by 1.50gallonsliters, bringing your after boil OG to 1.046.
You wanted an OG of 1.047. It looks like it will be under.
