(Include any important notes from brew day until tasting)
Heated HLT (large urn) to 83.3 (strike temp 13F). Had to add a little cold water
- lost 5C from HLT to MT(not warmed). Maybe work on 8 deg to allow for temp to settle.
85g extra Pale malt
Mash
- Ambient temp 12C
- when turning off big urn temp climbed 0.5C
- Started mash at 67.1
- Had to add hot water about half way - got it back to about 65C
- Added abt 10L boiling water to mash out
- sparged twice (more like 1.5 times)
- Aiming for preboil of 1.048
1st runnings: 14.7Bx (1.058)
2nd runnings: 10.7 (1.042)
Preboil: 11.6 (1.045)
Boil
9C ambient temp made very weak boil. had to cover partially with lid and gave it an extra 15mins
OG: 13.5 (1.053)
9/7 - 6.5 (1.011) gone a bit to low. Probably because of lower mash temp
12/7 dry hopped @ 15C
19/7 - 6.7 (am i sure I didn't mix it up - 8.4?)
Water Infusion
Brew Session Specific
5.6
lbkg
18
°FC
67.8
°FC
1.27
qt/lbl/kg
60
min.
20
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
22.60
galsliters
10.86
galsliters
7.36
galsliters
69.69
°FC
69.69
°FC
6.52
galsliters
15.24
galsliters
21.70
galsliters
Mash / Boil
Mash
PH
67.1
°FC
°FC
60
minutes
Boil
1.045
1.053 (estimated)
25
gallonsliters21.70 (gallonsliters estimated)
75
minutesminutes(60 minutes estimated)
19.5
galsliters
Gravity Estimates
Based on boiling 25.00gallonsliters at 1.045 for 75 minutes, this will decrease your wort by 1.25gallonsliters, bringing your after boil OG to 1.047.
You wanted an OG of 1.056. It looks like it will be under.
Probably closer to 2.5 than 2. Low mash temp (unintentional) resulted in a drier beer which gives a slight harshness. Definately needs more residual sweetness to balance it properly
