(Include any important notes from brew day until tasting)
Brought 2 gals of water up to 160F. Added grain. Heat stable at 150-160F. Lid on, rest for 45mn before checking. Used plate on bottom of brewpot to keep bag from sticking, as stove heat was on low.
With 20mn left in rest, bring remaining water up to temp (170F-180F) to sparge with.
2/9: 1.8 oz corn sugar, 32 12 fl oz bottles (33, filled properly).
1) wash bottles and sanitize. 2) wash bottle caps and sanitize. Also auto siphon, tubing, bottling bucket, etc. 3) boil and cool sugar while racking beer to bottling bucket. Add cooled sugar and mix. 4) fill. 5) cap. 6) clean up.
Water Infusion
Brew Session Specific
5.9167
lbkg
°FC
°FC
qt/lbl/kg
60
min.
3.5
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
6.15
galsliters
0.47
galsliters
0.25
galsliters
0.00
°FC
0.00
°FC
-0.64
galsliters
5.90
galsliters
5.20
galsliters
Mash / Boil
Mash
PH
°FC
°FC
minutes
Boil
1.043 (estimated)
4
gallonsliters5.20 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
3.5
galsliters
Gravity Estimates
Based on boiling 4.00gallonsliters at 1.043 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.054.
You wanted an OG of 1.053. It looks like it will be over.
