(Include any important notes from brew day until tasting)
Massively overshot my mash temp with an error with my temperature probe. Brought it down as fast as I could but decided to chuck in more pilsner malt for the enzymes, hopefully it was enough to covert all the starches. Because of this I overshot my gravity and added back some water. Otherwise went OK, great tasting wort. Fermenting in a corny with 10psi pressure release valve fitted.
Water Infusion
Brew Session Specific
4.55
lbkg
°FC
°FC
qt/lbl/kg
60
min.
18.9271
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
21.36
galsliters
3.05
galsliters
0.25
galsliters
0.00
°FC
0.00
°FC
-0.43
galsliters
21.11
galsliters
20.63
galsliters
Mash / Boil
Mash
PH
°FC
°FC
minutes
Boil
1.046 (estimated)
gallonsliters20.63 (gallonsliters estimated)
minutesminutes(60 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 20.63gallonsliters at 1.046 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.048.
You were planning on an OG of 1.048 so you are right on track. Nice job!
