(Include any important notes from brew day until tasting)
- Use a smaller sparge volume if possible.
- Mash temps were slightly higher than I wanted. Most of the mash was at 156-158F
- OG much lower than anticipated, possibly due to mash temps and sparge volume. Likely diluted the pre-boil wort too much
- Aim for ~6.5-7 gallons as the preboil volume. Only placed 6 gallons into the fermenter but left approx 0.5-1 gallons in the brew kettle
NEXT BATCH
-Less sparge volume will lead to higher concentration of sugars pre boil and a smaller preboil volume and hence a higher OG into the fermenter while still having a 5.5gal to 6gal batch.
Water Infusion
Brew Session Specific
9.25
lbkg
50
°FC
154
°FC
2.05
qt/lbl/kg
60
min.
5.5
galsliters
Equipment Profile
0.15
gals/lbliters/kg
0.01
gals/lbliters/kg
°FC
0
galsliters
0.5
galsliters
1
gals/hourliters/hour
0.2
galsliters
Calculated Totals
8.68
galsliters
5.48
galsliters
4.74
galsliters
164.15
°FC
164.15
°FC
3.35
galsliters
3.94
galsliters
7.20
galsliters
Mash / Boil
Mash
PH
156
°FC
155
°FC
65
minutes
Boil
1.037 (estimated)
7.8
gallonsliters7.20 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
6.5
galsliters
Gravity Estimates
Based on boiling 7.80gallonsliters at 1.037 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.042.
You wanted an OG of 1.043. It looks like it will be under.
