(Include any important notes from brew day until tasting)
Verdeeld over 3 batches
Batch A: 8L vergist in studeerkamer 21.7C - 23.5C
Batch B: 8L vergist op vliering > grotere temperatuurverschillen
Batch C: 4L na 3 dagen rabarber toegevoegd. na 5 dagen verwijderd.
vergisting verliep erg rustig.
21-5-2022 Batch A had meer sediment dan batch B.
smaak bij bottelen: mout, beperkt hop, ekuanot komt niet naarvoren zoals bij geur bij boil. Wel erg lekker al. goed door drinkbaar. Hopelijk voegt koolzuur extra bite toe.
Water Infusion
Brew Session Specific
4.4
lbkg
15
°FC
67
°FC
4
qt/lbl/kg
60
min.
20
galsliters
Equipment Profile
0.25
gals/lbliters/kg
0.01
gals/lbliters/kg
0
°FC
0.5
galsliters
1
galsliters
0.1
gals/hourliters/hour
0.2
galsliters
Calculated Totals
22.44
galsliters
20.55
galsliters
18.10
galsliters
67.63
°FC
67.63
°FC
17.00
galsliters
4.34
galsliters
21.30
galsliters
Mash / Boil
Mash
PH
66
°FC
78
°FC
60
minutes
Boil
1047.000
1.049 (estimated)
22
gallonsliters21.30 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
21
galsliters
Gravity Estimates
Based on boiling 22.00gallonsliters at 1047.000 for 60 minutes, this will decrease your wort by 0.10gallonsliters, bringing your after boil OG to 1051.755.
You wanted an OG of 1.049. It looks like it will be over.
