(Include any important notes from brew day until tasting)
9/19
148.8F mash temp
5.04 sparge pH
5.29/1.077 first runnings
5.64 2nd runnings
6.03/1.007 final runnings
5.44/1.042 pre-boil
1.050 O.G., 5.22 post-boil
*added 3-4mL phos on top of mash bed while lautering, after checking second runnings.
*added 12mL phos to BK @ Boil Start
*added 10mL phos at EOB.
*KO'd around 68F, oxygenated wort and pitched yeast
9/26@1.019--swirled to rouse, surprised this beer hasn't finished up. Smells/tastes good.
10/9@1.011
10/10 kegged with dry hops.
10/23. Tapped a week ago. Pours golden with sticky, lasting foam. Great clarity. Floral and fruit aromas. Medium-bodied, moderate bitterness, with similar hop flavors on the palate. Pithy, drying finish.
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
1.043 (estimated)
gallonsliters7.20 (gallonsliters estimated)
minutesminutes(60 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 7.20gallonsliters at 1.043 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.049.
You wanted an OG of 1.050. It looks like it will be under.
