(Include any important notes from brew day until tasting)
Pitched yeast on 10/4 but brewed on 10/3. I was not able to use the acidulated malt because it was infested with bugs so I used 2.1mL of lactic acid instead.
11/30 - Went to bottle today but dumped the beer due to oxidation. I thought I had been doing a good job keeping the air lock full but apparently not. I am really bummed since the beer wasn't heavily oxidized but enough to where I didn't want to mess with it. Oh well.
Water Infusion
Brew Session Specific
8
lbkg
°FC
°FC
qt/lbl/kg
90
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
6.98
galsliters
0.64
galsliters
0.25
galsliters
0.00
°FC
0.00
°FC
-0.95
galsliters
6.73
galsliters
5.70
galsliters
Mash / Boil
Mash
PH
°FC
°FC
minutes
Boil
1.035 (estimated)
gallonsliters5.70 (gallonsliters estimated)
minutesminutes(90 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 5.70gallonsliters at 1.035 for 90 minutes, this will decrease your wort by 1.50gallonsliters, bringing your after boil OG to 1.044.
You wanted an OG of 1.048. It looks like it will be under.
