(Include any important notes from brew day until tasting)
Mash temperature was high by 3 degrees (157). Result was less fermentable wort and FG above target. Added bottled spring water to top off at 5.5 gal in fermenter. Lowered OG from 1.046 to 1.044. Reduced expected attenuation to 70%
Water Infusion
Brew Session Specific
8
lbkg
65
°FC
154
°FC
qt/lbl/kg
45
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
8.23
galsliters
0.64
galsliters
0.25
galsliters
296.40
°FC
296.40
°FC
-0.95
galsliters
7.98
galsliters
6.95
galsliters
Mash / Boil
Mash
5.4
PH
157
°FC
155
°FC
45
minutes
Boil
1.040
1.039 (estimated)
6.25
gallonsliters6.95 (gallonsliters estimated)
45
minutesminutes(45 minutes estimated)
5
galsliters
Gravity Estimates
Based on boiling 6.25gallonsliters at 1.040 for 45 minutes, this will decrease your wort by 0.75gallonsliters, bringing your after boil OG to 1.045.
You wanted an OG of 1.044. It looks like it will be over.