(Include any important notes from brew day until tasting)
dry hops in primary fermenter were placed in after 72 hours and dry hopped for 5 days
SG was 1.015 on transfer to secondary fermenter after 8 days.
V2 Notes: 4/15/17
TO TOTAL WATER VOLUME (Did not have water profile results which ='s darts in the dusk in Jim's expert opinion)
Added 1.25 teaspoons CaCl
Added .5 teaspoons gypsum
Added .125 teaspoons epsom salt
Water Infusion
Brew Session Specific
13.25
lbkg
65
°FC
149
°FC
1.33
qt/lbl/kg
75
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
9.07
galsliters
5.47
galsliters
4.66
galsliters
160.94
°FC
160.94
°FC
2.67
galsliters
4.41
galsliters
6.95
galsliters
Mash / Boil
Mash
PH
149
°FC
°FC
60
minutes
Boil
1.044
1.067 (estimated)
6.5
gallonsliters6.95 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
6
galsliters
Gravity Estimates
Based on boiling 6.50gallonsliters at 1.044 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.051.
You wanted an OG of 1.078. It looks like it will be under.
