(Include any important notes from brew day until tasting)
Had difficulty hitting mash temp, 151 for first ten minutes, 153 for minutes 11-20, hit 156 for remainder of Sacc rest. Added a bit of boiled H20, altered mash thickness. Pitched Lacto starter for first innoculation without yeast. Was not able to keep the Lacto to temp, I think it stuck around 85 deg for 4 days before second boil. Aroma of Hallertau hops in boil was very different, but amazing. Earthy, slightly spicy. Wort smelled like sour Coors Light...
Water Infusion
Brew Session Specific
6
lbkg
75
°FC
156
°FC
1.33
qt/lbl/kg
10
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
6.83
galsliters
2.48
galsliters
2.25
galsliters
166.80
°FC
166.80
°FC
1.35
galsliters
4.58
galsliters
5.87
galsliters
Mash / Boil
Mash
6
PH
151
°FC
156
°FC
60
minutes
Boil
1.032 (estimated)
gallonsliters5.87 (gallonsliters estimated)
minutesminutes(10 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 5.87gallonsliters at 1.032 for 10 minutes, this will decrease your wort by 0.17gallonsliters, bringing your after boil OG to 1.033.
You were planning on an OG of 1.033 so you are right on track. Nice job!
