(Include any important notes from brew day until tasting)
Triple decoction mash: After protein rest, pulled ~6 qts of thick mash, heated to 156 and held for 15 min. Brought to a boil, then added back to main mash, temp stabilized at 147. Held for 20 min, then pulled 3 qts of thick mash, boiled, and added back to main mash, temp stabilized at 156. Held for another 20 min, then pulled 4 qts of thick mash, boiled, and added back to main mash, temp ended up low @ 165, but I was ok with it. Held for 10 min, added Carafa II to mash for color adjustment only, then recirculated for 15 for vorlauf. Pulled wort to boil pot during sparge, ended up with a pre-boil volume of ~8 gal. Boiled for 90 min, then used wort chiller and ice bath combination to cool to ~ 60 for pitching.
Water Infusion
Brew Session Specific
10.8
lbkg
72
°FC
122
°FC
1.33
qt/lbl/kg
90
min.
5.5
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
9.43
galsliters
4.46
galsliters
3.84
galsliters
129.03
°FC
129.03
°FC
2.22
galsliters
5.59
galsliters
7.70
galsliters
Mash / Boil
Mash
PH
122
°FC
122
°FC
20
minutes
Boil
1.044
1.043 (estimated)
7.7
gallonsliters7.70 (gallonsliters estimated)
90
minutesminutes(90 minutes estimated)
5.5
galsliters
Gravity Estimates
Based on boiling 7.70gallonsliters at 1.044 for 90 minutes, this will decrease your wort by 1.50gallonsliters, bringing your after boil OG to 1.053.
You wanted an OG of 1.054. It looks like it will be under.
