(Include any important notes from brew day until tasting)
Salts CaSO4 4.0g, MgSO4 0.8g, CaCl 1.8g plus a quarter tab campden. WP for 30 min around 85C. Hops were clinging to the side of the kettle, may be sweet or not as hoppy as anticipated. kegged with 0.3g of campden.
Water Infusion
Brew Session Specific
16
lbkg
°FC
°FC
qt/lbl/kg
30
min.
6.5
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
10.26
galsliters
1.28
galsliters
0.25
galsliters
0.00
°FC
0.00
°FC
-2.15
galsliters
10.01
galsliters
7.70
galsliters
Mash / Boil
Mash
5.21
PH
71
°FC
65.5
°FC
60
minutes
Boil
1.058
1.064 (estimated)
7.5
gallonsliters7.70 (gallonsliters estimated)
30
minutesminutes(30 minutes estimated)
7
galsliters
Gravity Estimates
Based on boiling 7.50gallonsliters at 1.058 for 30 minutes, this will decrease your wort by 0.50gallonsliters, bringing your after boil OG to 1.062.
You wanted an OG of 1.068. It looks like it will be under.