(Include any important notes from brew day until tasting)
My Boil off at 4 lt/hr (not 6 as usual) result: 4 more lts of wort, and of course lower gravity. Decided not to add dextrose, so whole brew session parameters re-adjusted.
The extra 4 lts fermented separately with common/bread yeast (will be fun to compare the tastes). Got FG 1.006, it should be pretty clear although i forgot to add the Irish Moss.
Water Infusion
Brew Session Specific
7.9
lbkg
30
°FC
61
°FC
3
qt/lbl/kg
90
min.
29
galsliters
Equipment Profile
1.25
gals/lbliters/kg
0.1
gals/lbliters/kg
0
°FC
0.5
galsliters
2
galsliters
4
gals/hourliters/hour
0.2
galsliters
Calculated Totals
47.87
galsliters
28.99
galsliters
24.20
galsliters
61.51
°FC
61.51
°FC
14.32
galsliters
23.67
galsliters
37.20
galsliters
Mash / Boil
Mash
PH
61.5
°FC
61.5
°FC
70
minutes
Boil
1.040
1.052 (estimated)
37
gallonsliters37.20 (gallonsliters estimated)
90
minutesminutes(60 minutes estimated)
29
galsliters
Gravity Estimates
Based on boiling 37.00gallonsliters at 1.040 for 90 minutes, this will decrease your wort by 6.00gallonsliters, bringing your after boil OG to 1.046.
You wanted an OG of 1.062. It looks like it will be under.
