(Include any important notes from brew day until tasting)
Made 1 L yeast starter by boiling 1 L of water with Camden tablet and adding 6 oz of dry malt extract. Could only use 2.63 lbs of rye instead of the 2.5 because I measured incorrectly. Collected 4.5 gallons (37lb 8.8oz) at (1.5 quarts per lb of grain) of water for mash.
Pre-heated tun with boiling water and heated strike water to 166. Hit mash temp of 156 but settled on 155 within a minute or 2. Rest at 60 min. First runnings exactly 3 gallons. Heated 3.5 gallons of sparge water to 170. Pre-boil volume exactly 6.5 gallons. Ended up with over a little over 5 gallons. OG 1.052.
Primed with 4 oz corn sugar in 1 cup of water.
Water Infusion
Brew Session Specific
12
lbkg
°FC
°FC
qt/lbl/kg
60
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
8.62
galsliters
0.96
galsliters
0.25
galsliters
0.00
°FC
0.00
°FC
-1.55
galsliters
8.37
galsliters
6.70
galsliters
Mash / Boil
Mash
PH
°FC
°FC
minutes
Boil
1.054 (estimated)
gallonsliters6.70 (gallonsliters estimated)
minutesminutes(60 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 6.70gallonsliters at 1.054 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.062.
You wanted an OG of 1.064. It looks like it will be under.
