(Include any important notes from brew day until tasting)
Performed a single batch sparge (this may have affected my efficiency). On first run there was less than predicted and on the second run there was more than predicted. Sparge temperature of 188F lead to a mash temp of 168F. 5.55gal was the post boil volume including the wort chiller. Boil loss was higher on this batch, up to .9gal/hr. Racked over 5# of frozen peaches on 5/13/15. Dry hopped and carbonated simultaneously at 36deg. 5/19 for peaches to be removed. Perfect peach flavor.
Water Infusion
Brew Session Specific
12.75
lbkg
54
°FC
150
°FC
1.33
qt/lbl/kg
60
min.
4.8
galsliters
Equipment Profile
0.11
gals/lbliters/kg
0.01
gals/lbliters/kg
°FC
0
galsliters
0.444
galsliters
0.9
gals/hourliters/hour
0.256
galsliters
Calculated Totals
7.93
galsliters
5.26
galsliters
4.24
galsliters
164.43
°FC
164.43
°FC
2.84
galsliters
3.69
galsliters
6.40
galsliters
Mash / Boil
Mash
50
PH
150
°FC
150
°FC
62
minutes
Boil
1.052
1.058 (estimated)
6.4
gallonsliters6.40 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
5.5
galsliters
Gravity Estimates
Based on boiling 6.40gallonsliters at 1.052 for 60 minutes, this will decrease your wort by 0.90gallonsliters, bringing your after boil OG to 1.059.
You wanted an OG of 1.068. It looks like it will be under.
