(Include any important notes from brew day until tasting)
7/8
150-151F mash temp
4.80 HLT pH
5.14/1.081 first
5.30 second
5.56/1.008 final *5mL H3PO4@last sparge addition
5.21/1.039 pre-boil
*5mL H3PO4@EOB
KO@76F
5.18 post-boil, 1.045 O.G.
Ran a 60' mash rest due to schedule/lunch plans. Put in ferm chamber, will pitch yeast soon, and leave in the ferm chamber for the first 48 hours, set to 70F.
*Keeping efficiency as is, I think I ended up with higher gravity due to the longer mash rest.
7/17@1.011. Tasting good, will recheck tomorrow and keg/dh as needed.
Water Infusion
Brew Session Specific
8.25
lbkg
°FC
°FC
qt/lbl/kg
60
min.
5.5
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
8.52
galsliters
0.66
galsliters
0.25
galsliters
0.00
°FC
0.00
°FC
-0.99
galsliters
8.27
galsliters
7.20
galsliters
Mash / Boil
Mash
PH
°FC
°FC
minutes
Boil
1.037 (estimated)
gallonsliters7.20 (gallonsliters estimated)
minutesminutes(60 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 7.20gallonsliters at 1.037 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.042.
You wanted an OG of 1.043. It looks like it will be under.
