(Include any important notes from brew day until tasting)
- Water Profile: Ca - 141, Mg - 7, SO4 - 153, Cl - 152, Na - 14, HCO3 - 38
- Mash and Sparge Water Additions: Gypsum - 4.84g, CaCl - 4.84g, Epsom - 1.03g, Lactic Acid - 0.8ml
- 8ml of Lactic Acid added after Mash and Sparge to lower pH
- Boil for 10 min to Sanitize, then Chill
- Pitched Lacto Culture @110 @3pm
- 95 @7pm
- 90 @8am Next Day
- 80 @9pm Next Day
- 78 @7pm Day 2
- Omega Hot Head Yeast Pitch @72
- Dry Hopped w/ 2oz Citra and 2oz Mosaic on day 3
- Dry Hopped w/ 2oz Citra and 2oz Mosaic on day 7
Water Infusion
Brew Session Specific
17
lbkg
68
°FC
152
°FC
1.2
qt/lbl/kg
60
min.
5.7
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
10.12
galsliters
6.46
galsliters
5.35
galsliters
165.35
°FC
165.35
°FC
2.80
galsliters
4.77
galsliters
7.40
galsliters
Mash / Boil
Mash
5.27
PH
152
°FC
152
°FC
60
minutes
Boil
1.053
1.052 (estimated)
7
gallonsliters7.40 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
6
galsliters
Gravity Estimates
Based on boiling 7.00gallonsliters at 1.053 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.061.
You wanted an OG of 1.060. It looks like it will be over.
