(Include any important notes from brew day until tasting)
2 days prior to brewing make a yeast starter using 4 L of water and 14.5oz dme. Boiled for 10 min and added 1/4 tsp yeast nutrient after removing from heat. Chilled to pitching temperature and added 2 packages of yeast. Shook vigorously then let sit at 58 deg.
Used 1.5 qts. per lb of grain and heated 4.50 gallons of water (37.55432 lbs of water) for mash. Heated strike water to 163. Missed initial strike temperature by 3 degrees. Added some hot water to bring temperature to 153 and mashed at 153 for 60 min.
Heated 3.5 gallons to 170 for sparge. Ended up with volume of 3 gal for initial runnings. After adding sparge water, ended up with with a pre-boil volume of a hair over 6 1/2 gallons.
Volume transferred to fermenter about 1 1/2 inch above 5 gallon mark. 1.054 OG.
Primary at weeks at 55
Very vigorous fermentation and had to change out airlock
Secondary / lagered 5 weeks at
Primed with 4 oz corn sugar
Water Infusion
Brew Session Specific
12.0001
lbkg
°FC
°FC
qt/lbl/kg
60
min.
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
8.62
galsliters
0.96
galsliters
0.25
galsliters
0.00
°FC
0.00
°FC
-1.55
galsliters
8.37
galsliters
6.70
galsliters
Mash / Boil
Mash
PH
°FC
°FC
minutes
Boil
1.052 (estimated)
gallonsliters6.70 (gallonsliters estimated)
minutesminutes(60 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 6.70gallonsliters at 1.052 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.060.
You wanted an OG of 1.061. It looks like it will be under.
