(Include any important notes from brew day until tasting)
Brewed 1/18.
-Protein Rest@127F for 20 minutes.
-Sacch rest started at 154F, lowered temp to 152F with a small amount of room temp RO water.
-5.20 sparge pH (I was not able to get a consistent, clear number for this. Not sure if it was just because of the RO or what.)
-5.40/1.066 first runnings
-5.54/1.032 second runnings.
5.84/1.016 final runnings.
5.45/1.039 pre-boil.
*Added 13mL phos to BK at boil start.
*Rechecked pH and added 8mL phos 55minutes into boil.
1.050 O.G., 5.19 post-boil.
Straight forward brew day. Knocked out at 52F. Pitched a big yeast slurry from the last pils. Probably the best brew I've had since I got the new mashtun. Pulled very little grain material into the BK. Boiled over a good bit, which I think is partly to blame for my higher O.G. The ferm chamber is set to 50F.
2/11@1.010-1.011 kegged.
Water Infusion
Brew Session Specific
8.25
lbkg
°FC
°FC
qt/lbl/kg
90
min.
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
8.52
galsliters
0.66
galsliters
0.25
galsliters
0.00
°FC
0.00
°FC
-0.99
galsliters
8.27
galsliters
7.20
galsliters
Mash / Boil
Mash
PH
°FC
°FC
minutes
Boil
1.040 (estimated)
gallonsliters7.20 (gallonsliters estimated)
minutesminutes(90 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 7.20gallonsliters at 1.040 for 90 minutes, this will decrease your wort by 1.50gallonsliters, bringing your after boil OG to 1.048.
You wanted an OG of 1.050. It looks like it will be under.
