(Include any important notes from brew day until tasting)
1.072 OG before introducing yeast. Mashed in brew pot, with grain bag, used just 3 gal sparge water, about 6 gallon runoff into fermenting bucket. Then back into brew pot for boil, about 5.2 gal after boil, 5 gal into fermenter.
11/13/2016 SG at 1.015 and nice aroma, taste. Should have moved to secondary today
11/18/2016 SG at 1.012 and initially was intending to just bottle it, but remembered that I hadn't yet dry hopped so moved to new plastic carboy (4 gal net) and added the 1oz Cascade for dry hops. Plan now to bottle in 3 or 4 days. Aroma still there and nice taste.
Recovered the yeast sediment for another batch in future.
Water Infusion
Brew Session Specific
12.75
lbkg
70
°FC
152
°FC
1.33
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
8.74
galsliters
5.26
galsliters
4.49
galsliters
163.64
°FC
163.64
°FC
2.58
galsliters
4.25
galsliters
6.70
galsliters
Mash / Boil
Mash
PH
°FC
°FC
minutes
Boil
1.067 (estimated)
gallonsliters6.70 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
5.2
galsliters
Gravity Estimates
Based on boiling 6.70gallonsliters at 1.067 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.077.
You wanted an OG of 1.079. It looks like it will be under.
