(Include any important notes from brew day until tasting)
12/5
134F p-rest
149F s-rest
4.80 HLT pH
5.37/1.057 first runnings
5.67 second runnings ( 13mL phos>MT)
5.78/1.013 final runnings.
5.42/1.037 pre-boil 13mL phos to BK
1.046 O.G., 5.20 post-boil
KO'd@60F, pitched about .5L slurry from czech pils. Set temp controller to 53F.
*Temp probe mounted to carboy side, not thermowell.
12/6. Had a nice krausen and steady bubbling, bumped the controller down to 51F.
12/13@1.014-1.015@62F
12/16@1.011@63-64F
12/20@1.009
1/11. Lagered for two weeks. Fairly bright, with a light haze, guessing it's from the rye. Thick rocky head. Sweet malt and spicy hops aromas. Medium-light body, with flavorful pilsner and subdued rye malt richness. Peppery hops with hints of citrus. Bone dry, crisp and clean finish.
Water Infusion
Brew Session Specific
8.875
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
8.62
galsliters
0.71
galsliters
0.25
galsliters
0.00
°FC
0.00
°FC
-1.08
galsliters
8.37
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 1.046. It looks like it will be under.
