(Include any important notes from brew day until tasting)
milled grains and did a double yeast starter on 12.1.16
overnight mash 12.2.16
brewday 12.3.16
Mashed and Brought in overnight at 11:30. 152*'ish (added some 5.2)
6 hr mash. start 5:30am
boiled and reduced 3 qt (3/4 gallon) of 1st runnings while flay sparging --- smelled nice!!!
OG 1.084 5.4 gal
gravity check on 12.7.16 1.022'ish
cold crash 12.31.16 and to 2nd @ 1.020 *nice ans malty*
1.13.17 - Kegged and force carbed
bottled the rest on 1.30.17
Water Infusion
Brew Session Specific
16.5
lbkg
60
°FC
151
°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
9.34
galsliters
6.68
galsliters
5.61
galsliters
164.38
°FC
164.38
°FC
3.14
galsliters
3.73
galsliters
6.70
galsliters
Mash / Boil
Mash
5.2
PH
152
°FC
150
°FC
360
minutes
Boil
1.073
1.071 (estimated)
7
gallonsliters6.70 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
5.4
galsliters
Gravity Estimates
Based on boiling 7.00gallonsliters at 1.073 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.083.
You wanted an OG of 1.084. It looks like it will be under.
