(Include any important notes from brew day until tasting)
- used 150g of torrified wheat instead of 100g
- mash temp was a little difficult to sustain and fluctuated between 65-70C
- sparge water might've been poured too fast
- cooled down the wort to 23C
- pitched with what seemed like half of the packed (weighed 5 g afterwards)
- dry hopped 5 days after the brewday
- very vigorous fermentation, bubbling ended within two days
- dry hopped a week after the brew day (it might've caused some oxidisation and the hop aroma is very faint)
- managed to bottle only 6 bottles as there was only just over 3 litres of liquid after a transfer to a bottling bucket
-
Water Infusion
Brew Session Specific
1.5
lbkg
°FC
67
°FC
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
gals/hourliters/hour
0.2
galsliters
Calculated Totals
7.43
galsliters
1.01
galsliters
0.25
galsliters
87.10
°FC
87.10
°FC
0.03
galsliters
7.18
galsliters
7.20
galsliters
Mash / Boil
Mash
PH
67
°FC
77
°FC
60
minutes
Boil
1.050 (estimated)
gallonsliters7.20 (gallonsliters estimated)
minutesminutes(60 minutes estimated)
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 1.058. It looks like it will be under.
