(Include any important notes from brew day until tasting)
Brewer: Armando Flores
10:00AM Start
>3 GALLONS STRIKE WATER ON STOVE TO 167
>YEAST ACTIVATED
>2 GALLONS SPARGE WATER ON STOVE TO 170
10:30AM MASH STARTS
>ONLY 2.5 GALLONS FIT WITH 6.25 LB GRAIN BILL - ADDED ONE CUP COLD WATER TO REDUCE TEMP FROM 160 TO 156
11:30AM STOPPED MASH
> FINAL MASH TEMP 156
>SPARGED 2 GALLONS AT 170
>TRANSFERRED TO MASH TUN YIELD 4 GALLONS
12:15PM TURNED HEAT ON TO BOIL MASH
>PRE-BOIL GRAVITY 1.061
12:36PM BOIL BEGINS
>1:21PM 1OZ CITRA HOPS ADDED TO BOIL
>1:33PM .5OZ CITRA HOPS ADDED TO BOIL
>1:36PM BOIL STOPPED
1:36PM WORT CHILLER STARTED AT 212
2:15PM STOPPED CHILLING AT 78
2:15PM TRANSFERRED WORT TO CARBOY YIELD 3.25 GALLONS
>ORIGINAL GRAVITY 1.060
>AIRATED CARBOY WITH WORT BY STIRRING
2:25PM PITCHED YEAST
2:30PM STORED CARBOY IN PANTRY
LESSONS LEARNED:
MORE ICE AT LEAST TWO SMALL BAGS OR ONE LARGE
FORGOT TO ADD IRISH MOSS AT 15 MIN
Water Infusion
Brew Session Specific
6.25
lbkg
70
°FC
156
°FC
1.33
qt/lbl/kg
60
min.
3
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
5.70
galsliters
2.58
galsliters
2.33
galsliters
167.53
°FC
167.53
°FC
1.39
galsliters
3.37
galsliters
4.70
galsliters
Mash / Boil
Mash
PH
156
°FC
156
°FC
60
minutes
Boil
1.061
1.046 (estimated)
4
gallonsliters4.70 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
3.5
galsliters
Gravity Estimates
Based on boiling 4.00gallonsliters at 1.061 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.076.
You wanted an OG of 1.058. It looks like it will be over.
