(Include any important notes from brew day until tasting)
Brewing for the float trip, usually do a Weissbier, but I'm going with a Belgian Wit this year for a slight change. Smooth mash, temp started at 149.1 and ended at 148.2, gravity after mash was spot on at 1.049. Took a reading today 04/17/23 and the beer is at 1.012 right now, it's likely done, the color is a beautiful light yellow, perfect for a wit. It tastes delicious even flat, the orange and coriander are present, but not overwhelming, can't wait till his is carbed up and has a big orange or lemon wedge in it. Will end up around 6% ABV, I'll bottle in a few days. Bottled today 04/21/2023, ended up with 56 bottles of beer, looks and tastes very nice.
Water Infusion
Brew Session Specific
11.33
lbkg
60
°FC
150
°FC
2.64
qt/lbl/kg
60
min.
6
galsliters
Equipment Profile
0.15
gals/lbliters/kg
0
gals/lbliters/kg
0
°FC
0
galsliters
0
galsliters
1
gals/hourliters/hour
0.2
galsliters
Calculated Totals
8.90
galsliters
8.38
galsliters
7.48
galsliters
156.82
°FC
156.82
°FC
5.78
galsliters
1.42
galsliters
7.20
galsliters
Mash / Boil
Mash
PH
149.1
°FC
148.2
°FC
65
minutes
Boil
1.049
1.049 (estimated)
7.2
gallonsliters7.20 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
6
galsliters
Gravity Estimates
Based on boiling 7.20gallonsliters at 1.049 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.056.
You wanted an OG of 1.057. It looks like it will be under.
