(Include any important notes from brew day until tasting)
OG was 13.7 Brix, 13.2 Plato or 1.053 SG. Flame-out hops added late by mistake, wort was 112 F. Pitched harvested yeast, strong airlock activity after ~6 hrs. Racked to secondary on 9/2/15. Gravity was 1.018, FG at bottling time was 1.016, so gravity dropped two points during conditioning.
Water Infusion
Brew Session Specific
10
lbkg
80
°FC
156
°FC
2
qt/lbl/kg
60
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
8.80
galsliters
5.80
galsliters
5.25
galsliters
163.24
°FC
163.24
°FC
3.75
galsliters
3.55
galsliters
7.20
galsliters
Mash / Boil
Mash
5.1
PH
156
°FC
152
°FC
75
minutes
Boil
1.048
1.046 (estimated)
6.3
gallonsliters7.20 (gallonsliters estimated)
55
minutesminutes(60 minutes estimated)
5.5
galsliters
Gravity Estimates
Based on boiling 6.30gallonsliters at 1.048 for 55 minutes, this will decrease your wort by 0.92gallonsliters, bringing your after boil OG to 1.055.
You wanted an OG of 1.053. It looks like it will be over.