(Include any important notes from brew day until tasting)
2-step infusion, 140F and 152F, each 30 minutes. Because the sparge water was still heating, second step increased to nearly 60 minutes. Used about 6 gallons sparge water.
Sparge water took longer to boil, ran out of propane and had to change tanks. Gravity was pretty low, May need more enzymes ie 6-row to convert the rice starches or just suck it up and pay an extra buck and a half to use malt instead(probably going to do that).
Water Infusion
Brew Session Specific
6.1
lbkg
85
°FC
140
°FC
0.7
qt/lbl/kg
60
min.
6.5
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
9.17
galsliters
1.56
galsliters
1.32
galsliters
152.71
°FC
152.71
°FC
0.41
galsliters
7.85
galsliters
8.20
galsliters
Mash / Boil
Mash
PH
140
°FC
140
°FC
30
minutes
Boil
1.033 (estimated)
8.2
gallonsliters8.20 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
6.5
galsliters
Gravity Estimates
Based on boiling 8.20gallonsliters at 1.033 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.037.
You wanted an OG of 1.038. It looks like it will be under.
