(Include any important notes from brew day until tasting)
Brew session went well. Mash held at 153. Boil cooled to 77 before aerating and pitching. Moved to enclosed fridge set at 74. After 12 hours, no activity yet. Activity Started at 24 hours. Need to aerate better and use a yeast starter. After vigorous activity, dropped fermentation temp to 68 on day two. Added orange zest and dry hops to primary on day 8 after fermentation slowed to 15 seconds. Left in primary to avoid racking issues. Day 14, started transfer to the keg but realized that it may need a little more settling so transferred to carboy and back into the ice box at 68.
Water Infusion
Brew Session Specific
11
lbkg
75
°FC
152
°FC
1.33
qt/lbl/kg
60
min.
6.5
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
9.96
galsliters
4.54
galsliters
3.91
galsliters
162.83
°FC
162.83
°FC
2.26
galsliters
6.05
galsliters
8.20
galsliters
Mash / Boil
Mash
PH
153
°FC
153
°FC
60
minutes
Boil
1.054 (estimated)
6.5
gallonsliters8.20 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 6.50gallonsliters at 1.054 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.062.
You wanted an OG of 1.061. It looks like it will be over.
