- House Summer Ale - v3 Brew Session

Brew Session Info

8/11/2017
(Include any important notes from brew day until tasting)

up'd the acid malt from .5oz to .75 oz used us 04 Mash high 158 on purpose About sliced thumb off while making salsa Started 7:30'ish pm og 1.047 8.19.17 kegged from P. 1.012. Full 5 gal. Forgot to do gelatin. = 4.5?v

Water Infusion

Brew Session Specific

9.25 lb kg
79 °FC
158 °FC
1.3 qt/lbl/kg
60 min.
5 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

8.18 gals liters
3.75 gals liters
3.26 gals liters
169.21 °FC
169.21 °FC
1.87 gals liters
4.92 gals liters
6.70 gals liters

Mash / Boil

Mash

PH
160 °FC
158 °FC
60 minutes

Boil

1.035 1.040 (estimated)
7 gallons liters 6.70 (gallonsliters estimated)
60 minutes minutes (60 minutes estimated)
gals liters

Gravity Estimates

Based on boiling 7.00 gallonsliters at 1.035 for 60 minutes, this will decrease your wort by 1.00 gallonsliters, bringing your after boil OG to 1.040.

You wanted an OG of 1.047. It looks like it will be under.

Fermentation

5.5 gallons liters 5.50 (gallonsliters estimated)
1.047 (1.047 predicted)
1.012 (1.006 predicted)

Conditioning

8/19/2017
20
30 PSI

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

Recipe Facts

- House Summer Ale - v3
American Wheat Beer
  • 5.50 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.047 OG
  • 1.006 FG
  • 20.7 IBU (tinseth) Bitterness
  • 0.44 BG:GU
  • 2.7° SRM Color
  • 79% Efficiency
  • 5.2% ABV Alcohol
  • 152 per 12oz Calories
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