(Include any important notes from brew day until tasting)
Yeast starter 6 cups - 1/2 cup dme to 2 cups water - started Friday morning, brewing Sunday afternoon.
Used WL002
Stir plate did not work properly. Yeast has already follicated
8.5 gal water prep. Chlorine filter and 1/2 camben tablet.
1 gallon of boiling water added to cooler to preheat before mash
Strike water - 171F dairy thermo, 167 E-thermo.
Start of mash 158F Dairy thermo, 153 E-thermo.
Put in fermeter at 80F
Shook and put in fermentation chamber with 71F water to let it settle.
Decanted most of wort off yeast Pitched 20 min after shaking.
Water Infusion
Brew Session Specific
11.2
lbkg
72
°FC
156
°FC
1.3
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
8.49
galsliters
4.54
galsliters
3.89
galsliters
168.09
°FC
168.09
°FC
2.21
galsliters
4.60
galsliters
6.70
galsliters
Mash / Boil
Mash
5.2
PH
158
°FC
156
°FC
60
minutes
Boil
1.000 (estimated)
6.5
gallonsliters6.70 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
5.8
galsliters
Gravity Estimates
Based on boiling 6.50gallonsliters at 1.000 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.000.
You were planning on an OG of 1.000 so you are right on track. Nice job!
