(Include any important notes from brew day until tasting)
There is still room for more grain. Maybe switch 250 g sugar to grain next time.
60 minutes alpha extended to 90, full conversion occured at 75.
Did a 3.5 L sparge. Top-up with 2L to 12.
Pre-boil gravity at about 1.064. Post boil should be 1.068 since sugars are added during primary fermentation. Was 1.064.
Cooling first approach removes a lot of cold break :-)
Fast ferment went to 1.024 without sugar. 63% attenuation. Keeping inline, main should finish at 1.29 or below.
Main fermentation tank wasn't locked well initially. Added sugars after 3 full days, krauzen had sunk already. Fermentation stayed around 21 Celsius ambient temperature.
Beer turned out horrible. Palm sugar leaves to much residual sugars.
Water Infusion
Brew Session Specific
3.15
lbkg
25
°FC
55
°FC
1.45
qt/lbl/kg
90
min.
10
galsliters
Equipment Profile
0.15
gals/lbliters/kg
0.01
gals/lbliters/kg
°FC
0.25
galsliters
0.5
galsliters
3
gals/hourliters/hour
0.2
galsliters
Calculated Totals
15.70
galsliters
6.68
galsliters
4.82
galsliters
55.98
°FC
55.98
°FC
4.35
galsliters
10.88
galsliters
15.20
galsliters
Mash / Boil
Mash
5.2
PH
55
°FC
78
°FC
180
minutes
Boil
1.064
1.056 (estimated)
10
gallonsliters15.20 (gallonsliters estimated)
90
minutesminutes(90 minutes estimated)
10
galsliters
Gravity Estimates
Based on boiling 10.00gallonsliters at 1.064 for 90 minutes, this will decrease your wort by 4.50gallonsliters, bringing your after boil OG to 1.093.
You wanted an OG of 1.080. It looks like it will be over.
