(Include any important notes from brew day until tasting)
Brew started at 6am ended at 12noon. OG was 1.053. Torrified wheat was crushed separately and pulverized in coffee grinder to increase efficiency. Added 0.5 teaspoon of enzyme in the mash and mashed at 64-65C for 30minutes, took out about 2quarts and added 2litres of water to another pot and boiled for 10minutes. Added this back to main mash and temperature increased to 71 and drop to 68C for about 50minutes. Total mash time was 1.5 hours. Hydro sample tasted great. Added yeast at 21C and within 3hrs Krausen formed and high krausen in 5hrs after pitching at 5pm
Water Infusion
Brew Session Specific
2.6725
lbkg
29
°FC
67
°FC
3
qt/lbl/kg
60
min.
12
galsliters
Equipment Profile
0.15
gals/lbliters/kg
0.01
gals/lbliters/kg
5
°FC
2
galsliters
2
galsliters
1
gals/hourliters/hour
0.2
galsliters
Calculated Totals
15.63
galsliters
9.81
galsliters
10.02
galsliters
72.51
°FC
67.51
°FC
9.62
galsliters
5.61
galsliters
15.20
galsliters
Mash / Boil
Mash
PH
65
°FC
68
°FC
190
minutes
Boil
1.044
1.048 (estimated)
18
gallonsliters15.20 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
13
galsliters
Gravity Estimates
Based on boiling 18.00gallonsliters at 1.044 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.046.
You wanted an OG of 1.051. It looks like it will be under.
