(Include any important notes from brew day until tasting)
6.5 PH when mash was stirred in. When 5.2Stabilizer was added it ended the PH at 5.5ish.
When I went to batch sparge I used 191F water, which now I know is too hot. I brought my mash to around 175F. I'm not too worried, but lower next time.
Yeast was pitched at around 7:15PM on 2/21/16. 2L starter that was shaken periodically. 71.5% efficiancy.
Needed a blow off tube during primary.
2/29/16: Put into secondary, the gravity reading was 1.013. However, there was a lot of yeast in suspension so I am not sure if this reading was a good one?
Water Infusion
Brew Session Specific
12.5
lbkg
60
°FC
150
°FC
1.5
qt/lbl/kg
90
min.
5.25
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
9.45
galsliters
5.69
galsliters
4.94
galsliters
161.39
°FC
161.39
°FC
3.07
galsliters
4.51
galsliters
7.45
galsliters
Mash / Boil
Mash
5.5
PH
150
°FC
150
°FC
60
minutes
Boil
1.043
1.050 (estimated)
7.5
gallonsliters7.45 (gallonsliters estimated)
90
minutesminutes(90 minutes estimated)
5
galsliters
Gravity Estimates
Based on boiling 7.50gallonsliters at 1.043 for 90 minutes, this will decrease your wort by 1.50gallonsliters, bringing your after boil OG to 1.052.
You wanted an OG of 1.062. It looks like it will be under.
