(Include any important notes from brew day until tasting)
Water Additions - 2g Gypsum / 2g Calc. Chloride / 2g Epsom Salt / 1mL Lactic Acid
Water Profile - 66 Ca / 13 Mg / 7 Na / 57 Cl / 128 SO4 / Cl/SO Ratio .45
Half way into mash I gave it a good stirring.
Stirred again at end of mash adding in 1gal of 185 water for mash out. Set temp on mash tun to 168 and vorlofed for 13min before starting run off and sparge. Run off took about 30min.
5/6/22 Dry Hopped with 1.5oz Citra. Gravity at this time is 7.2 Brix this comes out to be 1.007 FG and about 7.6% abv.
Water Infusion
Brew Session Specific
13.5
lbkg
165
°FC
150
°FC
1.3
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
1.4
gals/hourliters/hour
0.2
galsliters
Calculated Totals
9.77
galsliters
5.47
galsliters
4.64
galsliters
147.82
°FC
147.82
°FC
2.61
galsliters
5.13
galsliters
7.60
galsliters
Mash / Boil
Mash
5.46
PH
152
°FC
150
°FC
60
minutes
Boil
1.056
1.054 (estimated)
7.6
gallonsliters7.60 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
6
galsliters
Gravity Estimates
Based on boiling 7.60gallonsliters at 1.056 for 60 minutes, this will decrease your wort by 1.40gallonsliters, bringing your after boil OG to 1.066.
You were planning on an OG of 1.066 so you are right on track. Nice job!
