(Include any important notes from brew day until tasting)
Mash: 1.6l @ 67C for 45min
Sparge:
- Added 0.6l and did 1st runnings: 12Bx (1.048), ?? litres
- Added 0.8l and did 2nd runnings: 10Bx (1.04), total 2.4 litres
Boil:
- Added 2.5l to boil to bring to 5 litres (in the future bring up to 4.5 litres to leave space for DME & Dextrose & then top up later in the boil): 5Bx (1.02)
* In the future do a last sparge of 2litres to bring wort up to 4.5 (rather than just adding water like below)
Total Wort: 2.5 litres
- Added DME & Dextrose: 24Bx (1.048), 5 litres
- Added 350ml 10 min before flame out to bring level to just below 5.5 litres to make sure we have enough to fill fermenters (next time take it all the way to 5.5 litres)
- chilled to 24, topped up fermenters (which each already had 2 litres of spring water) 9 litres, 12Bx
Yeast:
- Boil 1 litre of water for yeast rehydration, sanitise glass measuring jug
- Put 100ml water in jug, allow to cool to 27, added 5.98g yeast
- let it rest for 15min, then gently stir for 30 min
- Add 50ml of the yeast cream to each fermenter
Dry hop
- Fermenter 1 (J17): 6.7Bx (1.013), ABV: 4.596%
13.97g J17
- Fermenter 2 (old): 6.0Bx (1.009), ABV: 5.101%
15.17g J17
Brix Reading on 17 Aug:
- Fermenter 1 (J17): 6.5Bx (1.012), ABV: 4.691%
- Fermenter 2 (old): 5.9Bx (1.008), ABV: 5.322%
Brix Reading on 18 Aug (bottling):
- Fermenter 1 (J17): 6.7Bx (1.013), ABV: 4.596%
- Fermenter 2 (old): 6Bx (1.009), ABV: 5.101% (Bottled as #1)
Mash
PH
67.3
°FC
64
°FC
60
minutes
Boil
1.044 (estimated)
gallonsliters10.45 (gallonsliters estimated)
minutesminutes(45 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 10.45gallonsliters at 1.044 for 45 minutes, this will decrease your wort by 0.75gallonsliters, bringing your after boil OG to 1.047.
You were planning on an OG of 1.047 so you are right on track. Nice job!
