(Include any important notes from brew day until tasting)
Filtered for chlorine, added 1/4 camden to both strike and sparge water.
Added Mash stabilizer to mash tun prior to adding grains
Started recirculation at 10min left in mash, with HLT at 165 and rising
Raised HLT and recirculated for 15min (Check iwth 5 min left mash 159, HLT 163) proceeding to 170
Did batch sparging roughly 2 gallons each time
Added Carrageenan Tablet 5 min before end of boil
Last hop addition just before turning off the gas
took about 15 min to cool to 95F
Decanted half of yeast wort. WL002 (2 stage yeast starter)
Started Friday night and then pitched Monday evening
Water Infusion
Brew Session Specific
11.2
lbkg
67
°FC
155
°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
8.49
galsliters
4.62
galsliters
3.97
galsliters
167.41
°FC
167.41
°FC
2.29
galsliters
4.52
galsliters
6.70
galsliters
Mash / Boil
Mash
5.5
PH
156
°FC
153
°FC
60
minutes
Boil
1.000 (estimated)
6.9
gallonsliters6.70 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
5.6
galsliters
Gravity Estimates
Based on boiling 6.90gallonsliters at 1.000 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.000.
You were planning on an OG of 1.000 so you are right on track. Nice job!
