(Include any important notes from brew day until tasting)
Need to up boil off volume to 2 gallons possibly. Also, should adjust wort shrinkage from .2 (which is for a 5 gallon batch) to .26 which is appropriate for a 6.5 gallon batch. Seemed to lose .25 gallons after chill.
Dry hopped on 3/4/16
Cold Crash starting 3/7/16
Kegged on 3/9/16
3/21/2016
Didn't get the hop brightness I was after -- at about 1/4 keg gone (~3.75 gallons) I added a mixture of 1/3 water, 1tsp gelatin and 1/2 tsp gypsum with the hopes of getting the flavors to pop as intended -- primary theory here is that there is still yeast in suspension blocking the flavor. Next batch I will make using RO water and mineral additions.
Water Infusion
Brew Session Specific
12
lbkg
65
°FC
151
°FC
1.5
qt/lbl/kg
60
min.
6
galsliters
Equipment Profile
0.15
gals/lbliters/kg
0.01
gals/lbliters/kg
°FC
0.25
galsliters
0.5
galsliters
1.8
gals/hourliters/hour
0.2
galsliters
Calculated Totals
10.42
galsliters
5.46
galsliters
4.75
galsliters
161.86
°FC
161.86
°FC
2.95
galsliters
5.67
galsliters
8.50
galsliters
Mash / Boil
Mash
PH
151
°FC
148
°FC
60
minutes
Boil
1.044 (estimated)
8.5
gallonsliters8.50 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
6.25
galsliters
Gravity Estimates
Based on boiling 8.50gallonsliters at 1.044 for 60 minutes, this will decrease your wort by 1.80gallonsliters, bringing your after boil OG to 1.053.
You wanted an OG of 1.056. It looks like it will be under.
