(Include any important notes from brew day until tasting)
4/4
153F mash temp
5.03 sparge pH
5.37/1.083 1st runnings
5.62/1.030 second runnings
6.02/1.009 final runnings
5.48/1.040 pre-boil *added 8mL phos to BK
1.046 O.G., 5.26 post-boil.
KO'd@65-66F
Straight forward. Officially done with my current sparge set up, clearly can't keep the HLT adequately mixed.
4/8@1.018
4/14@1.008--kegged with dry hops.
5/13. Been on tap for 3 weeks now. Burnished gold in color, with a white cap of foam. Brilliant clarity. Light lemon and herbal aromas. Chewy, nutty pale malt on palate, with a balanced bitterness opening up to floral hops flavors. Crisp, dry finish, with a slight lingering bitterness.
Water Infusion
Brew Session Specific
8.75
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
8.60
galsliters
0.70
galsliters
0.25
galsliters
0.00
°FC
0.00
°FC
-1.06
galsliters
8.35
galsliters
7.20
galsliters
Mash / Boil
Mash
PH
°FC
°FC
minutes
Boil
1.040 (estimated)
gallonsliters7.20 (gallonsliters estimated)
minutesminutes(60 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 7.20gallonsliters at 1.040 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.046.
You wanted an OG of 1.047. It looks like it will be under.
