(Include any important notes from brew day until tasting)
Updated recipe a bit. Brew day was smooth, mash temps stable at 150, and gravity a point heavy, volume right at 6 gallons into the fermenter. The wort was delicious, clear and dark red, look forward to trying this variation. Gravity reading today 03/24/22 is 1.008, it's done, now I'll let it clear a bit and then bottle. Sample tastes really nice, dry but with a nice malt backbone, a little crackery with the Vienna, some dark fruit from the dark crystal, quite nice. I'll bottle in a week or so once it's cleared a bit more. Bottled on 04/04/22, ended up with 57 bottles of very clear, nicely red beer, tastes nice, a bit of toast, dark fruit, and a dry finish. Happy with this, looking forward to trying this when it's carbed. This ended up about 6.6% ABV
Water Infusion
Brew Session Specific
11.45
lbkg
70
°FC
152
°FC
2.88
qt/lbl/kg
60
min.
6
galsliters
Equipment Profile
0.15
gals/lbliters/kg
0.01
gals/lbliters/kg
0
°FC
0
galsliters
0
galsliters
1
gals/hourliters/hour
0.2
galsliters
Calculated Totals
9.03
galsliters
9.16
galsliters
8.24
galsliters
157.70
°FC
157.70
°FC
6.52
galsliters
0.79
galsliters
7.20
galsliters
Mash / Boil
Mash
PH
149.7
°FC
°FC
60
minutes
Boil
1.050
1.043 (estimated)
7.2
gallonsliters7.20 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
6
galsliters
Gravity Estimates
Based on boiling 7.20gallonsliters at 1.050 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.057.
You wanted an OG of 1.050. It looks like it will be over.
