(Include any important notes from brew day until tasting)
Mashed at 157 to have more body. Yeast Best By date was Feb, 05, 2023, some concern about performance. Lag time to active fermentation was 54 hrs, vs. normal 36 hr lag for WLP-023. Final gravity a bit higher than I wanted.
Water Infusion
Brew Session Specific
8.875
lbkg
65
°FC
157
°FC
qt/lbl/kg
45
min.
5.7
galsliters
Equipment Profile
0.15
gals/lbliters/kg
0.01
gals/lbliters/kg
0
°FC
0.25
galsliters
0.5
galsliters
1
gals/hourliters/hour
0.2
galsliters
Calculated Totals
8.57
galsliters
0.71
galsliters
0.25
galsliters
320.30
°FC
320.30
°FC
-1.08
galsliters
8.32
galsliters
7.15
galsliters
Mash / Boil
Mash
PH
157
°FC
155
°FC
45
minutes
Boil
1.038 (estimated)
6.7
gallonsliters7.15 (gallonsliters estimated)
45
minutesminutes(45 minutes estimated)
5.7
galsliters
Gravity Estimates
Based on boiling 6.70gallonsliters at 1.038 for 45 minutes, this will decrease your wort by 0.75gallonsliters, bringing your after boil OG to 1.042.
You wanted an OG of 1.043. It looks like it will be under.
Long lasting tan head, creamy mouthfeel, smooth bready, roasty, chocolate flavor, nicely complex background of dark fruit, caramel. Very pleasant beer. Aged very well, this bottle about 10 months old.