(Include any important notes from brew day until tasting)
Only ended up with 4.5 gallons in the fermentor due to the loss related to the chill plate (which I hadn't accounted for). Fermentation took off quickly though and appeared to largely be complete within 4-5 days at 53 degrees. Brought the ferm chamber up to 65 degrees (2 degrees per day increase) after about a week for a diacetyl rest before transferring to a keg and crashing for a couple weeks of lagering.
Water Infusion
Brew Session Specific
10.88
lbkg
55
°FC
148
°FC
1.38
qt/lbl/kg
90
min.
5.25
galsliters
Equipment Profile
0.15
gals/lbliters/kg
0.01
gals/lbliters/kg
0
°FC
0.25
galsliters
0.25
galsliters
1
gals/hourliters/hour
0.2
galsliters
Calculated Totals
8.94
galsliters
4.62
galsliters
4.00
galsliters
160.65
°FC
160.65
°FC
2.37
galsliters
4.94
galsliters
7.20
galsliters
Mash / Boil
Mash
PH
148
°FC
148
°FC
60
minutes
Boil
1.044 (estimated)
7
gallonsliters7.20 (gallonsliters estimated)
90
minutesminutes(90 minutes estimated)
5.25
galsliters
Gravity Estimates
Based on boiling 7.00gallonsliters at 1.044 for 90 minutes, this will decrease your wort by 1.50gallonsliters, bringing your after boil OG to 1.053.
You wanted an OG of 1.056. It looks like it will be under.
