(Include any important notes from brew day until tasting)
For the Pn of 6.4 I added 3/8 tsp of Lactic acid 88%. Dropped Ph to 5.5. 4 gal of water for mash. 164 degree dropped to 152 in mash. Mashed 60 mins. Single sparge at 164 for 20 mins. Added 5/8 tsp to sparge to drop Ph to 5.8. Used 4.5 gals of sparge. Total boil volume 6.5 gals. Initial vorlof was 2.7 gal. Sparge took boil volume up to 6.5 gal and could have gone to 7gal. Used muslin bags for the hops additions to keep hops in the boil and not on the upper edge of the boil.
Water Infusion
Brew Session Specific
10.58
lbkg
70
°FC
152
°FC
1.3
qt/lbl/kg
60
min.
5
galsliters
Equipment Profile
0.15
gals/lbliters/kg
0.01
gals/lbliters/kg
0
°FC
0.25
galsliters
1
galsliters
1
gals/hourliters/hour
0.2
galsliters
Calculated Totals
8.90
galsliters
4.28
galsliters
3.69
galsliters
163.76
°FC
163.76
°FC
2.10
galsliters
5.21
galsliters
7.20
galsliters
Mash / Boil
Mash
5.5
PH
152
°FC
152
°FC
90
minutes
Boil
1.270
1.044 (estimated)
6.5
gallonsliters7.20 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
6
galsliters
Gravity Estimates
Based on boiling 6.50gallonsliters at 1.270 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.312.
You wanted an OG of 1.051. It looks like it will be over.
