(Include any important notes from brew day until tasting)
Mash out 50g mosaic e 50g citra
1o dry hop 50g mosaic e 50g citra
2o dry hop 100g ekuanot
yeast = CN36
3/11 - Start fermentation at 17-18.5C
5/11 - 1st dry hop and temp up to 17.5-19C
6/11 - 2nd dry hop and temp up to 18-19.5C
7/11 - temp up 18.5-20C
8/11 - cold crash
9/11 - gelatina
10/11 - bottling
Fg 1.025 = 1.007
Abv = 6.5
Water Infusion
Brew Session Specific
7
lbkg
25
°FC
68
°FC
3.14
qt/lbl/kg
0
min.
30
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
31.82
galsliters
26.67
galsliters
22.23
galsliters
68.68
°FC
68.68
°FC
21.18
galsliters
9.59
galsliters
30.70
galsliters
Mash / Boil
Mash
5.4
PH
68
°FC
68
°FC
60
minutes
Boil
1.056 (estimated)
gallonsliters30.70 (gallonsliters estimated)
minutesminutes(20 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 30.70gallonsliters at 1.056 for 0 minutes, this will decrease your wort by 0.00gallonsliters, bringing your after boil OG to 1.056.
You were planning on an OG of 1.056 so you are right on track. Nice job!
