(Include any important notes from brew day until tasting)
Brewed 2/29
-147-148 mash temp, had to add maybe 16oz boiling water to hit temp.
-5.11 sparge pH (1/2 spring water, not RO. Added a lot of acid to bring it in line.)
-5.28/1.082 first runnings
-5.40/1.036 second runnings
-5.65/1.008 final runnings
-5.28/1.048 pre-boil (can't remember if that was the right SG)
-5.18 post-boil, 1.052 O.G.
3/14@1.012. Tasting good. Will keg with dry hops.
4/2Copper color, slight off white foam, Sweet sugary malt with fruity ester and hop aromas. Caramel and candied citrus flavors yield to floral bitterness. Medium-light bodied. Lingering mineral bitterness.
Water Infusion
Brew Session Specific
9.5
lbkg
°FC
°FC
qt/lbl/kg
60
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
8.73
galsliters
0.76
galsliters
0.25
galsliters
0.00
°FC
0.00
°FC
-1.18
galsliters
8.48
galsliters
7.20
galsliters
Mash / Boil
Mash
PH
°FC
°FC
minutes
Boil
1.042 (estimated)
gallonsliters7.20 (gallonsliters estimated)
minutesminutes(60 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 7.20gallonsliters at 1.042 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.048.
You wanted an OG of 1.049. It looks like it will be under.
