(Include any important notes from brew day until tasting)
Got a stuck spare on brew day, so only ended up with about 3 gallons going into the fermenter. However, I did save and freeze the wort that was in the mash tun - I was able to strain out large particles of grain. Once it was frozen I cut off the settled grain from the frozen block of wort, boiled for thirty minutes and diluted with 1 gallon of water. I then chilled and added this to the fermenting beer. The specific gravity of the frozen wort was 1.020. So I'm not entirely sure how this affects my OG and FG, but it looks nice and clear and I'm going to bottle today.
Water Infusion
Brew Session Specific
10.75
lbkg
70
°FC
153
°FC
1.5
qt/lbl/kg
60
min.
5
galsliters
Equipment Profile
0.15
gals/lbliters/kg
0.01
gals/lbliters/kg
°FC
0.25
galsliters
0.5
galsliters
1
gals/hourliters/hour
0.2
galsliters
Calculated Totals
8.42
galsliters
4.89
galsliters
4.28
galsliters
163.42
°FC
163.42
°FC
2.67
galsliters
4.14
galsliters
6.70
galsliters
Mash / Boil
Mash
PH
153
°FC
151
°FC
60
minutes
Boil
1.070
1.050 (estimated)
5
gallonsliters6.70 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
4
galsliters
Gravity Estimates
Based on boiling 5.00gallonsliters at 1.070 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.084.
You wanted an OG of 1.059. It looks like it will be over.
