(Include any important notes from brew day until tasting)
2 stage Yeast starter WL300 Hefeweizen (5 Cups each. 48 hours, 24hours)
Starter blew out the top of the 2L flash shortly after starting second stage.
8.5 gal water prepared with camden & chlorine filter
Added 5.2 stabilizer to all mash water
170 F water off burner. - 157F in mash tun.
Mash tun at 156F with 20 min left
10 min circulation with HLT at 170F
Batch sparged
Shook wort in fermenter and allowed particles to setting out before pitching yeast.
Did not decant the yeast, shook and added everything.
Bubbling almost instantly.
Put in trash can at 60F..
Fermented in primary for 1.5 weeks (sun - wed 4/5/17)
FG 1.014 @ 66F
Alcohol 5.2%
Water Infusion
Brew Session Specific
11
lbkg
70
°FC
156
°FC
1.33
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
8.46
galsliters
4.54
galsliters
3.91
galsliters
168.10
°FC
168.10
°FC
2.26
galsliters
4.55
galsliters
6.70
galsliters
Mash / Boil
Mash
5.2
PH
157
°FC
156
°FC
60
minutes
Boil
1.050 (estimated)
6.5
gallonsliters6.70 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
5.5
galsliters
Gravity Estimates
Based on boiling 6.50gallonsliters at 1.050 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.058.
You wanted an OG of 1.059. It looks like it will be under.
