(Include any important notes from brew day until tasting)
165.9 strike. Gave me 154.9 staring mash temp. At 30 min temp was at 153.4. At the end of the mash I stirred in 1 gal of 190 water for mash out and let stand 5 min. Recirculated for 8 min before slowly sparging into kettle. Sparge took about 30 min. Got a pre-boil gravity of 1.053.
7/29/19 Yeast is getting a very slow start, its been 24 hours and it's just starting to show signs that something is going on. I was expecting this to take off quickly.
Water Infusion
Brew Session Specific
12
lbkg
73.9
°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
5
°FC
0.25
galsliters
0.5
galsliters
1
gals/hourliters/hour
0.2
galsliters
Calculated Totals
9.12
galsliters
4.95
galsliters
4.24
galsliters
170.33
°FC
165.33
°FC
2.44
galsliters
4.88
galsliters
7.20
galsliters
Mash / Boil
Mash
5.57
PH
154.6
°FC
152
°FC
60
minutes
Boil
1.053
1.053 (estimated)
7
gallonsliters7.20 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
5.7
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 were planning on an OG of 1.061 so you are right on track. Nice job!
