Kairosene - Kreme of the Krop - Cream Ale Brew Session
Brew Session Info
3/10/2016
(Include any important notes from brew day until tasting)
1) Start with a 2.91 Gals Strike Volume (Heated to 160 Degrees)
2) Mash for 60 Mins
3) Wort Off First Runnings (Approx 1.70 Gals)
4) First Sparge of 2.55 Gal (Heated to 185 Degrees and stir well)
NOTE: Mash Temp will rise to 160 in Mash Tun
5)Let first sparge sit for 15 Min
6) At around 5 Gal of Vorlauf in boil kettle, begin to turn on burner
7) Second Batch Sparge of 2.55 Gal Again Heated to 185 Degrees and stir)
8) Bring to a boil for 30 Min
9) Take a Gravity Reading and Record
NOTE - Split our Sparge into 2 Spargings (2.55 Gals each)
Water Infusion
Brew Session Specific
8
lbkg
69.8
°FC
149
°FC
1.33
qt/lbl/kg
60
min.
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
7.98
galsliters
3.30
galsliters
2.91
galsliters
159.89
°FC
159.89
°FC
1.71
galsliters
5.07
galsliters
6.70
galsliters
Mash / Boil
Mash
PH
°FC
°FC
minutes
Boil
1.041 (estimated)
gallonsliters6.70 (gallonsliters estimated)
minutesminutes(60 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 6.70gallonsliters at 1.041 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.047.
You wanted an OG of 1.048. It looks like it will be under.
