(Include any important notes from brew day until tasting)
151F mash temp.
5.03 sparge pH
5.34/1.085 1st runnings
5.56/1.026 2nd runnings
5.88/1.011 final runnings.
5.38/1.041 pre-boil.
*Added 7ml phos to kettle.
5.19/1.052 post-boil.
Smooth brew. Surprised by some runnings pH values given the sparge pH. Probably boiled just a touch too hard. Actually able to KO at a quick pace. Wrapped up in about 3.5 hours.
Brilliant gold, white foam. Bright fruit aromatics, tangerine, apricot. Sweet hop fruitiness and bitterness on the palate. A bit of malt sweetness on the back end helps keep things together. Keeps it from being one dimensional. Rather drinkable.
Water Infusion
Brew Session Specific
9.75
lbkg
°FC
°FC
qt/lbl/kg
75
min.
5.5
galsliters
Equipment Profile
0.15
gals/lbliters/kg
0.01
gals/lbliters/kg
0
°FC
0.25
galsliters
0.5
galsliters
1
gals/hourliters/hour
0.2
galsliters
Calculated Totals
9.01
galsliters
0.78
galsliters
0.25
galsliters
0.00
°FC
0.00
°FC
-1.21
galsliters
8.76
galsliters
7.45
galsliters
Mash / Boil
Mash
PH
°FC
°FC
minutes
Boil
1.041 (estimated)
gallonsliters7.45 (gallonsliters estimated)
minutesminutes(75 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 7.45gallonsliters at 1.041 for 75 minutes, this will decrease your wort by 1.25gallonsliters, bringing your after boil OG to 1.048.
You wanted an OG of 1.049. It looks like it will be under.
