(Include any important notes from brew day until tasting)
7/25
-4.97 sparge pH.
-134F protein rest
-144-145 alpha rest
-157-158F beta rest
-5.50/1.061 first runnings
-5.42/1.040 second runnings
6.20/1.009 final runnings
5.38/1.037 pre-boil *added 8mL phos at boil start.
1.046 O.G.
5.45/4.99 post-boil *added 10mL phos at EOB...but forgot until halfway through KO. Guessing post-boil was 5.20-ish?
KO'd@70, pitched yeast at 56F.
Ran tight on time, and adjusted my boil time to 75 minutes from 90 minutes. Slight drop in gravity, to be expected. Ran a pre-chill stage in front of my heatex water. My previous SS immersion chiller in an ice bath. Dropped about 10F in KO temp. Helpful, but not quite what I was hoping for.
Water Infusion
Brew Session Specific
8.0625
lbkg
°FC
°FC
qt/lbl/kg
75
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
8.24
galsliters
0.65
galsliters
0.25
galsliters
0.00
°FC
0.00
°FC
-0.96
galsliters
7.99
galsliters
6.95
galsliters
Mash / Boil
Mash
PH
°FC
°FC
minutes
Boil
1.038 (estimated)
gallonsliters6.95 (gallonsliters estimated)
minutesminutes(75 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 6.95gallonsliters at 1.038 for 75 minutes, this will decrease your wort by 1.25gallonsliters, bringing your after boil OG to 1.045.
You wanted an OG of 1.046. It looks like it will be under.
