(Include any important notes from brew day until tasting)
- roasted 10.75 lbs butternut squash sprinkled with cinnamon sugar and brown sugar for 1.5 hours at 350 degrees.
- collected 4 lbs 5oz after peeling.
- blended pumpkin with 64 ozs water and heated to 145 and added it to 1/2 the mash water .
- added 2nd half of water to mash tun to reach strike temperature.
- mount hood hops were 4.9? and hallertau mittelfruh were 5.5% didn't change hop schedule.
- pitched 12 ozs trub from American brown ale I brewed a week earlier and kegged when brewing this.
Water Infusion
Brew Session Specific
12
lbkg
70.5
°FC
152
°FC
2.87
qt/lbl/kg
60
min.
5.5
galsliters
Equipment Profile
0.07
gals/lbliters/kg
0
gals/lbliters/kg
5
°FC
0
galsliters
0.25
galsliters
1.75
gals/hourliters/hour
0.2
galsliters
Calculated Totals
8.54
galsliters
9.57
galsliters
8.61
galsliters
162.68
°FC
157.68
°FC
7.77
galsliters
-0.07
galsliters
7.70
galsliters
Mash / Boil
Mash
PH
151.2
°FC
150
°FC
100
minutes
Boil
1.045
1.044 (estimated)
7.85
gallonsliters7.70 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
5.9
galsliters
Gravity Estimates
Based on boiling 7.85gallonsliters at 1.045 for 60 minutes, this will decrease your wort by 1.75gallonsliters, bringing your after boil OG to 1.055.
You wanted an OG of 1.057. It looks like it will be under.
