(Include any important notes from brew day until tasting)
Once rolling boil achieved, removed from heat and slowly stirred in DME to prevent clumping. Stirred until dissolved. Reintroduced to heat and brought back to rolling boil. Once hot break diminished, took sample for pre-boil gravity and added first addition of hops and started 45 minute timer. Continued to boil with hop additions at predetermined times. Once 45 minute boil-time achieved, placed kettle in ice bath. Rehydrated yeast in 1/2 cup boiled & cooled water, used 1/2 for current beer, used other half for mix in Mr Beer recipe. Pitched yeast and placed in fermentation chamber set for 63 degrees F.
Boil
Boil
1.070
NaN (estimated)
1.25
gallonsliters0.00 (gallonsliters estimated)
45
minutesminutes(45 minutes estimated)
0.95
galsliters
Gravity Estimates
Based on boiling 1.25gallonsliters at 1.070 for 45 minutes, this will decrease your wort by 0.00gallonsliters, bringing your after boil OG to 1.070.
You wanted an OG of 1.086. It looks like it will be under.
