(Include any important notes from brew day until tasting)
10/29
HLT@5.29
150-151F mash
5.24/1.078 first
5.35 second
5.63/1.009 final
5.20/1.043-1.044 pre
5.11 post/1.054 OG/68F KO
Easy brew. Added 1/8tsp Ca(OH)2 to the BK to bring pH back up a touch.
11/3@1.021@74F. Tasting good, still wrapping up. Will keep swirling carboy and recheck 11/5.
11/ @1.013.
Never jotted down notes, but it was pretty comparable to the other times I brewed it. More sessionable than perhaps it let on. I'd have to look back at previous batches, but I felt like this batch had poor head retention.
Water Infusion
Brew Session Specific
9.65
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
8.75
galsliters
0.77
galsliters
0.25
galsliters
0.00
°FC
0.00
°FC
-1.20
galsliters
8.50
galsliters
7.20
galsliters
Mash / Boil
Mash
PH
°FC
°FC
minutes
Boil
1.046 (estimated)
gallonsliters7.20 (gallonsliters estimated)
minutesminutes(60 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 7.20gallonsliters at 1.046 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.052.
You wanted an OG of 1.054. It looks like it will be under.
