(Include any important notes from brew day until tasting)
Too much water. 11G. Boiled extra hour to get final gravity up to 14 Brix SG 1.0568. Resulted in a lot of extra hot and cold break material in the wort. I lost about an extra .5G to junk in the wort.
Dry hopped for 3.5 days (forgot to weigh down so lost some hop utilization) during which 2.5 days were cold crashing. Next time cold crash for 1 week and dry hop for the last 5 days.
10/30 Kegged.
Water Infusion
Brew Session Specific
14.5
lbkg
°FC
°FC
qt/lbl/kg
60
min.
6
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
10.02
galsliters
1.16
galsliters
0.25
galsliters
0.00
°FC
0.00
°FC
-1.92
galsliters
9.77
galsliters
7.70
galsliters
Mash / Boil
Mash
PH
152
°FC
150
°FC
65
minutes
Boil
1.052
1.050 (estimated)
7
gallonsliters7.70 (gallonsliters estimated)
120
minutesminutes(60 minutes estimated)
6
galsliters
Gravity Estimates
Based on boiling 7.00gallonsliters at 1.052 for 120 minutes, this will decrease your wort by 2.00gallonsliters, bringing your after boil OG to 1.067.
You were planning on an OG of 1.067 so you are right on track. Nice job!
3.7 Stars. Finally cleaned up nice after being in the keg since 10/30 (11 days). Lighter and less forward hops than last batch which I attribute to lower grain efficiency and not weighing down dry hops. Still solid and very drinkable.
