(Include any important notes from brew day until tasting)
All grain recipe from norther brewer. Pilsner isWeyermann and the coriander and orange peel are added at 5 minutes in the boil.
Protein Rest
2.5 gal water for protein rest - 135F to 124F in tun, no preheat water
Mash
Could not get temperature up to 152F for mash. Had to add almost 2.5 gal of water (180 deg & boiling)
- Next time use high temp water to raise temp higher
End of mash 144F
1st runnings 3 gals
Sparge
Roughly 3 gals of sparge water @ 180F - 157F in mash..
5.6 gal to boil
Water Infusion
Brew Session Specific
10.25
lbkg
72
°FC
152
°FC
1.3
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
8.34
galsliters
4.15
galsliters
3.58
galsliters
163.45
°FC
163.45
°FC
2.04
galsliters
4.76
galsliters
6.70
galsliters
Mash / Boil
Mash
PH
152
°FC
144
°FC
80
minutes
Boil
1.050
1.042 (estimated)
5.6
gallonsliters6.70 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
5
galsliters
Gravity Estimates
Based on boiling 5.60gallonsliters at 1.050 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.059.
You wanted an OG of 1.049. It looks like it will be over.
