(Include any important notes from brew day until tasting)
Mash temp was 1 degree less, didn't use 1 gallon boiling water for per heat of tun, just hot tap water. I also was about .5 degrees low on strike temp. Temp dropped almost to 149, it was cold out. This will make for a drier beer. 1051 @ 65F before boil and sugar. Started at 69, temp rose to 72 after 24 hours, cooled back to 69 for 12 hours. 1/14/2012 brought to 70. Very clear, filled the keg and had to dump out some beer. Tasted good, a little yeasty
Water Infusion
Brew Session Specific
14
lbkg
68
°FC
154
°FC
1.37
qt/lbl/kg
60
min.
5.75
galsliters
Equipment Profile
0.15
gals/lbliters/kg
0.01
gals/lbliters/kg
°FC
0.25
galsliters
0.5
galsliters
1
gals/hourliters/hour
0.23
galsliters
Calculated Totals
9.72
galsliters
5.92
galsliters
5.04
galsliters
165.94
°FC
165.94
°FC
2.94
galsliters
4.68
galsliters
7.48
galsliters
Mash / Boil
Mash
PH
154
°FC
154
°FC
60
minutes
Boil
1.051
1.306 (estimated)
7.48
gallonsliters7.48 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
5.75
galsliters
Gravity Estimates
Based on boiling 7.48gallonsliters at 1.051 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.058.
You wanted an OG of 1.353. It looks like it will be under.
