(Include any important notes from brew day until tasting)
mashed for 60 min @ 156 degrees. set mill @ .038. After 3 batch's of mediocre to poor effeciency when prior batch's I was getting better effeciency I am going back to fly sparging. that's how I started, then I thought I would start batch sparging to save time, and I think I'm not flushing all the sugars down like I was during fly sparging. (Wort would get real light/clear at the end of fly sparging at the end of my last batch sparge on the porter the wort was still coming out dark)
started burping with in the first few hours. real busy the first day next day slow. temps day 1-70. day 2-66. Day 3-66 ect, really screwed up the effiecincy on this one. no more banging out the beers from now on its taking the time for some quallity. force cabonate 12-14 psi
Water Infusion
Brew Session Specific
11.9
lbkg
80
°FC
158
°FC
1.25
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
8.60
galsliters
4.67
galsliters
3.97
galsliters
169.69
°FC
169.69
°FC
2.19
galsliters
4.63
galsliters
6.70
galsliters
Mash / Boil
Mash
PH
158
°FC
158
°FC
minutes
Boil
1.039
1.039 (estimated)
6.7
gallonsliters6.70 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
5
galsliters
Gravity Estimates
Based on boiling 6.70gallonsliters at 1.039 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.045.
You wanted an OG of 1.046. It looks like it will be under.
