(Include any important notes from brew day until tasting)
after 5 minute pasteurization boil I utilized an immersion chiller and stirred until temp dropped to 90.
I pitched good belly 1qt mango and 6oz blueberry (all i had) into kettle.
I wrapped the top with cling wrap and purged w/co2 before putting the lid on to seal.
It took 28 hours to reach terminal ph of 3.2.
The next afternoon i boiled off for about 35 minutes, adding a .6 of mosaic hops.
chilled w/CFC and dispensed into 2-6gal fermenters.
added an overpitch of 500ml wlp001 from my local brewery and overnight it became active
Water Infusion
Brew Session Specific
20
lbkg
60
°FC
150
°FC
1.25
qt/lbl/kg
60
min.
10
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
14.90
galsliters
7.85
galsliters
6.50
galsliters
163.85
°FC
163.85
°FC
3.50
galsliters
8.40
galsliters
11.70
galsliters
Mash / Boil
Mash
4.5
PH
150
°FC
145
°FC
60
minutes
Boil
11.000
1.045 (estimated)
11
gallonsliters11.70 (gallonsliters estimated)
45
minutesminutes(60 minutes estimated)
9.5
galsliters
Gravity Estimates
Based on boiling 11.00gallonsliters at 11.000 for 45 minutes, this will decrease your wort by 0.75gallonsliters, bringing your after boil OG to 11.682.
You wanted an OG of 1.048. It looks like it will be over.
