SMASH DOUGH part 2 Brew Session

Brew Session Info

7/26/2017
(Include any important notes from brew day until tasting)

Water Infusion

Brew Session Specific

5.5 lb kg
21 °FC
66 °FC
4.54 qt/lbl/kg
60 min.
20 gals liters

Equipment Profile

0.15 gals/lb liters/kg
0.01 gals/lb liters/kg
°FC
0.25 gals liters
0.5 gals liters
1 gals/hour liters/hour
0.2 gals liters

Calculated Totals

22.58 gals liters
28.66 gals liters
25.22 gals liters
66.49 °FC
66.49 °FC
24.39 gals liters
-2.64 gals liters
21.70 gals liters

Mash / Boil

Mash

PH
66 °FC
66 °FC
60 minutes

Boil

1.053 1.060 (estimated)
26 gallons liters 21.70 (gallonsliters estimated)
60 minutes minutes (60 minutes estimated)
20 gals liters

Gravity Estimates

Based on boiling 26.00 gallonsliters at 1.053 for 60 minutes, this will decrease your wort by 1.00 gallonsliters, bringing your after boil OG to 1.055.

You wanted an OG of 1.063. It looks like it will be under.

Fermentation

20 gallons liters 20.00 (gallonsliters estimated)
1.060 (1.063 predicted)
(1.009 predicted)

Conditioning

Tasting Notes (0)
There aren't any tasting notes logged yet

Recipe Facts

SMASH DOUGH part 2
Belgian Blond Ale
  • 20.00 Gallons Liters Batch Size
  • 26.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.063 OG
  • 1.009 FG
  • 31.4 IBU (tinseth) Bitterness
  • 0.50 BG:GU
  • 4.3° SRM Color
  • 70% Efficiency
  • 6.9% ABV Alcohol
  • 209 per 12oz Calories
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