(Include any important notes from brew day until tasting)
9/21
4.95 sparge pH
133F=15'
144F=20'
157=20'
1.063/5.42 first runnings
1.010/6.00 final runnings*8mL phos on top of mash bed during last half of lauter
1.036/5.46 pre-boil*12mL phos added at boil start
5mL phos added at EOB
1.045/5.35
KO'd at 68F--used my 2-stage chill setup, and must have still run off too fast. Pitched yeast about 4 hours later around 57F. Ferment was a touch slow to start, had a good krausen within 48 hours after pitch.
Took my sample at the of KO, so, wouldn't be surprised if my wort pH was a bit lower. Gravity was definitely a couple points lower than I would've guessed.
10/11@1.008. Will keg tomorrow and harvest yeast for dunkel.
Water Infusion
Brew Session Specific
8
lbkg
°FC
°FC
qt/lbl/kg
90
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
8.48
galsliters
0.64
galsliters
0.25
galsliters
0.00
°FC
0.00
°FC
-0.95
galsliters
8.23
galsliters
7.20
galsliters
Mash / Boil
Mash
PH
°FC
°FC
minutes
Boil
1.036 (estimated)
gallonsliters7.20 (gallonsliters estimated)
minutesminutes(90 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 7.20gallonsliters at 1.036 for 90 minutes, this will decrease your wort by 1.50gallonsliters, bringing your after boil OG to 1.044.
You wanted an OG of 1.045. It looks like it will be under.
