(Include any important notes from brew day until tasting)
Good mash temps, fairly stable, smooth brew day. It was very hot today, ground water temps are already around 80 so it took a while in the fermentation fridge to get the temp down to 66 for pitching. Wort is a beautiful light reddish gold, tasted great. Came in right on volume at 6.00 gallons and just under my gravity estimate at 1.056. I'll dry hop after fermentation is done. Ended up with 59 bottles of nice pale gold with a nice hoppy aroma, the tangerine really comes through in the couple of ounces left over from bottling, nice dry finish. I"ll taste it in a couple of weeks.
Water Infusion
Brew Session Specific
12.75
lbkg
85
°FC
149
°FC
2.59
qt/lbl/kg
60
min.
6
galsliters
Equipment Profile
0.08
gals/lbliters/kg
0
gals/lbliters/kg
0
°FC
0
galsliters
0
galsliters
1
gals/hourliters/hour
0.2
galsliters
Calculated Totals
8.22
galsliters
9.28
galsliters
8.26
galsliters
153.94
°FC
153.94
°FC
7.24
galsliters
-0.04
galsliters
7.20
galsliters
Mash / Boil
Mash
PH
149.5
°FC
149
°FC
60
minutes
Boil
1.050
1.050 (estimated)
7.2
gallonsliters7.20 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
6
galsliters
Gravity Estimates
Based on boiling 7.20gallonsliters at 1.050 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.057.
You wanted an OG of 1.058. It looks like it will be under.
