(Include any important notes from brew day until tasting)
pH after 15 minutes of sac rest was about 4.9. Used 2.8g of baking soda and it shot up to 6.4. Added 1mL of lactic and it dropped to 4.95. I tossed in a little baking soda, didn't measure but it was maybe 1g, and I left it at that.
Not sure why but my efficiency was shit. If I had to guess it was due to the pH adjustments. Nothing really remarkable beyond that except for lots of little problems, like a busted line in the chilling loop.
5/20 - dry hopped in the morning. The airlock was bubbling regularly but not yet at high krausen, I believe.
5/31 - bottled today. Much more delicate flavor than the last IPA but very fruity and low bitterness.
Water Infusion
Brew Session Specific
7.5
lbkg
°FC
°FC
qt/lbl/kg
30
min.
4.25
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
6.66
galsliters
0.60
galsliters
0.25
galsliters
0.00
°FC
0.00
°FC
-0.88
galsliters
6.41
galsliters
5.45
galsliters
Mash / Boil
Mash
PH
°FC
°FC
minutes
Boil
1.046 (estimated)
gallonsliters5.45 (gallonsliters estimated)
minutesminutes(30 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 5.45gallonsliters at 1.046 for 30 minutes, this will decrease your wort by 0.50gallonsliters, bringing your after boil OG to 1.050.
You wanted an OG of 1.051. It looks like it will be under.
