(Include any important notes from brew day until tasting)
Mix mash @ 4:30 ~ 152
5:40 pulled 3.6 G ~ 14 = 1.057
5:50 sparge
pre boil 10 = 1.040
6:25 Boil starts Add Hops
7:15 add irish moss and yeast nutrient
7:25 flame out
7:47 down to 72
7:54 rack
pinch yeast keep 65-72
OG 11.5-11.75 = 1.046-1.047 Moved to blow off tube as it was erupting.
7/12 Gravity 5.5 ~ 1.006
Add vanilla beans
7/29 Gravity 5.5
4.5 Gallons after very strong fermenation Aim for 2.6 volume CO2.
put in 38 degree fridge with 15 psi
8/4
fridge at 36-38 CO2 12 psi - No carbonation, dry and astingent
8/12 added 3 lb diluted honey and foamed over like crazy!!!!!
Water Infusion
Brew Session Specific
10.5
lbkg
73
°FC
152
°FC
1.81
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
8.64
galsliters
5.59
galsliters
5.00
galsliters
160.30
°FC
160.30
°FC
3.42
galsliters
3.64
galsliters
6.95
galsliters
Mash / Boil
Mash
PH
152
°FC
152
°FC
minutes
Boil
1.040
1.040 (estimated)
6.95
gallonsliters6.95 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
5.25
galsliters
Gravity Estimates
Based on boiling 6.95gallonsliters at 1.040 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.046.
You wanted an OG of 1.047. It looks like it will be under.
