(Include any important notes from brew day until tasting)
Strike volume and sparge water were met. Pre boil was 6.4 gallons. 5.5 was post boil before cooled. Only 4.5 gal went into fermentor.
There was a total of 6.5 oz of hops into boil kettle. Whirlpool went for 10 or so minutes. Didn't really have good form. Wort took 25 minutes to cool and a lot of trub and hop matter went into carboy.
NEXT TIME: Use a hop bag for late hops. ALSO: Factor in for wort loss due to hop absorption.
There was no starter made. Only smack pack of 1056 pitched at 1930 hours.
Cold crashed on 12/7. Bottled on 12/8 with 4.5 gal and used 90 grams corn sugar. Beer current temp was 34DF.
OG: 1.065 FG: 1.010= 7.1?V
Water Infusion
Brew Session Specific
14
lbkg
70
°FC
152
°FC
1.5
qt/lbl/kg
60
min.
5.25
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
9.19
galsliters
6.37
galsliters
5.50
galsliters
162.44
°FC
162.44
°FC
3.40
galsliters
3.69
galsliters
6.95
galsliters
Mash / Boil
Mash
5.5
PH
153
°FC
150
°FC
65
minutes
Boil
1.050
1.061 (estimated)
6.3
gallonsliters6.95 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
5
galsliters
Gravity Estimates
Based on boiling 6.30gallonsliters at 1.050 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.058.
You wanted an OG of 1.071. It looks like it will be under.
