(Include any important notes from brew day until tasting)
- started at 8:30 AM
-added strike water and didn't consider pumpkin temp. temp in mash started at 145. After 20 min. added remaining water at 162 deg. closed mash at 150 deg. finished mash 40 min. later at 150 deg.
-added spices w/15 min. left in boil.
-pulled hop bag out of wort and squeezed out liquid after starting chiller.
- wort chilled to 78 deg. in 20 min.
- finished at 12:30 PM
Water Infusion
Brew Session Specific
13
lbkg
67
°FC
154
°FC
1.535
qt/lbl/kg
60
min.
6
galsliters
Equipment Profile
0.07
gals/lbliters/kg
0
gals/lbliters/kg
0
°FC
0
galsliters
0.12
galsliters
1.7
gals/hourliters/hour
0
galsliters
Calculated Totals
8.73
galsliters
6.03
galsliters
4.99
galsliters
165.33
°FC
165.33
°FC
4.08
galsliters
3.74
galsliters
7.82
galsliters
Mash / Boil
Mash
PH
151
°FC
150
°FC
60
minutes
Boil
1.048
1.047 (estimated)
7.82
gallonsliters7.82 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
6.12
galsliters
Gravity Estimates
Based on boiling 7.82gallonsliters at 1.048 for 60 minutes, this will decrease your wort by 1.70gallonsliters, bringing your after boil OG to 1.058.
You wanted an OG of 1.060. It looks like it will be under.
