(Include any important notes from brew day until tasting)
- 8:20am Added grains to 5 gallons @ 160 degrees reached mash temp of 148.5
- 8:55am added 3.65 gallons @157.5 degrees reached mash temp of 150.3
- 9:20am drained mash tun @ 149.5 degrees
- 9:50am boil started
- 11:00am checked gravity 1.049
- added 1 lb table sugar after heat was off for ten minutes, and brought back to 200 degrees.
- 11:25 checked gravity 1.060
- 2:10pm put beer into chest freezer @ 82 degrees
- fermented @ 56deg for 10 days.
- ramped temp to 68deg for 4 days.
- cold crashed to 35deg for 12 days
- kegged beer
Water Infusion
Brew Session Specific
13
lbkg
74
°FC
152
°FC
2.66
qt/lbl/kg
60
min.
5.55
galsliters
Equipment Profile
0.07
gals/lbliters/kg
0
gals/lbliters/kg
3
°FC
0
galsliters
0.25
galsliters
1.75
gals/hourliters/hour
0.2
galsliters
Calculated Totals
8.66
galsliters
9.69
galsliters
8.64
galsliters
160.87
°FC
157.87
°FC
7.73
galsliters
0.02
galsliters
7.75
galsliters
Mash / Boil
Mash
PH
148.5
°FC
149.5
°FC
60
minutes
Boil
1.043
1.046 (estimated)
7.75
gallonsliters7.75 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
5.7
galsliters
Gravity Estimates
Based on boiling 7.75gallonsliters at 1.043 for 60 minutes, this will decrease your wort by 1.75gallonsliters, bringing your after boil OG to 1.053.
You wanted an OG of 1.060. It looks like it will be under.
