(Include any important notes from brew day until tasting)
3/22
153F mash rest
5.34 sparge pH.
5.76/1.080 first runnings
6.07/1.018 second runnings
6.40/1.010 final runnings
5.71/1.033 pre-boil*Added 8mL phos to BK
1.040 O.G., 5.30 post-boil.
Fucked up and upped my Ca(OH)2 addition by a gram, and that was clearly the wrong move.
4/1@1.008. Kegged.
Tasting Notes: Kicked this keg a week ago? Totally drinkable, but pretty boring. Would lover the roast by just a touch, it was a hair too dark. I would also use a different yeast. I think a more flavorful yeast would've made it much more interesting. It was almost too clean. Actually WLP023 might be a good candidate for this style.
Water Infusion
Brew Session Specific
7.9
lbkg
°FC
°FC
qt/lbl/kg
60
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
7.97
galsliters
0.63
galsliters
0.25
galsliters
0.00
°FC
0.00
°FC
-0.94
galsliters
7.72
galsliters
6.70
galsliters
Mash / Boil
Mash
PH
°FC
°FC
minutes
Boil
1.034 (estimated)
gallonsliters6.70 (gallonsliters estimated)
minutesminutes(60 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 6.70gallonsliters at 1.034 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.039.
You wanted an OG of 1.040. It looks like it will be under.
