(Include any important notes from brew day until tasting)
Better than usual efficiencies with this brew, don't know if it was the grind or me double sparging the grain. I poured half of my sparge water @170 deg. and let it stand 15 mins. and then vorlauf. Then last half of sparge water I trickled @170 deg. over the top of the settled grain bed into the boil pot. I'll try this method again and see if this was the cause.
Water Infusion
Brew Session Specific
13.25
lbkg
75
°FC
154
°FC
1.33
qt/lbl/kg
60
min.
5.5
galsliters
Equipment Profile
0.15
gals/lbliters/kg
0.01
gals/lbliters/kg
°FC
0.1
galsliters
0.1
galsliters
1
gals/hourliters/hour
0.2
galsliters
Calculated Totals
8.92
galsliters
5.47
galsliters
4.51
galsliters
165.60
°FC
165.60
°FC
2.52
galsliters
4.41
galsliters
6.80
galsliters
Mash / Boil
Mash
7
PH
165.61
°FC
154
°FC
60
minutes
Boil
1.066
1.049 (estimated)
6.5
gallonsliters6.80 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
5.5
galsliters
Gravity Estimates
Based on boiling 6.50gallonsliters at 1.066 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.076.
You wanted an OG of 1.057. It looks like it will be over.
