(Include any important notes from brew day until tasting)
Had boil-overs as soon as boil started (from FWHs?) and at 5 minute hop addition. Also, placed yeast starter in fridge about fridge around 2 hours before pitching, might have affected yeast activity.
Water Infusion
Brew Session Specific
14.38
lbkg
72
°FC
154
°FC
1.25
qt/lbl/kg
60
min.
6
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
10.00
galsliters
5.64
galsliters
4.74
galsliters
166.44
°FC
166.44
°FC
2.58
galsliters
5.26
galsliters
7.70
galsliters
Mash / Boil
Mash
PH
154
°FC
154
°FC
60
minutes
Boil
1.052
1.055 (estimated)
7.5
gallonsliters7.70 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
6.2
galsliters
Gravity Estimates
Based on boiling 7.50gallonsliters at 1.052 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.059.
You wanted an OG of 1.063. It looks like it will be under.