(Include any important notes from brew day until tasting)
Mash ph started high, added a few pinches of citric acid to bring it down to 5.5 after 25 min (about 1/2 tsp).
Mash ended very low, added about a gallon of hot water to bring it back up to 152, let it sit for 30 min.
Pre-boil gravity was before adding cane sugar
Flame out hops in muslin bag
20 minute hop rest under 140 F
Start fermentation at 14.5 C
Shortened dry hop times to 8 days and 4 days
Water Infusion
Brew Session Specific
6
lbkg
75
°FC
151
°FC
1.4
qt/lbl/kg
90
min.
3
galsliters
Equipment Profile
0.15
gals/lbliters/kg
0.01
gals/lbliters/kg
°FC
0.25
galsliters
0.5
galsliters
1
gals/hourliters/hour
0.2
galsliters
Calculated Totals
6.16
galsliters
2.58
galsliters
2.35
galsliters
160.70
°FC
160.70
°FC
1.45
galsliters
3.81
galsliters
5.20
galsliters
Mash / Boil
Mash
5.84
PH
149
°FC
142
°FC
60
minutes
Boil
1.032
1.037 (estimated)
4.6
gallonsliters5.20 (gallonsliters estimated)
90
minutesminutes(90 minutes estimated)
3.25
galsliters
Gravity Estimates
Based on boiling 4.60gallonsliters at 1.032 for 90 minutes, this will decrease your wort by 1.50gallonsliters, bringing your after boil OG to 1.042.
You wanted an OG of 1.052. It looks like it will be under.
