(Include any important notes from brew day until tasting)
Used boiled and then cooled water. Constructed the following water characteristics with brewersfriend water chemistry tool:
Sulphate : Chloride ratio -> malty.
Alkalinity and SRM -> good for amber beer (50-150 ppm Alkalinity).
Forgot to place small sieve at spigot. Lost about a pint of wort which contained to much proteine. Otherwise a flawless brewday of 6,5 hours.
16-8-2015 Moved to secondary. Didn't do a taster, smell is great and beer is pretty clean.
Water Infusion
Brew Session Specific
2
lbkg
20
°FC
52
°FC
2.4
qt/lbl/kg
90
min.
10
galsliters
Equipment Profile
0.15
gals/lbliters/kg
0.01
gals/lbliters/kg
°FC
0
galsliters
0.5
galsliters
1
gals/hourliters/hour
0.2
galsliters
Calculated Totals
12.52
galsliters
6.14
galsliters
4.80
galsliters
52.67
°FC
52.67
°FC
4.50
galsliters
7.72
galsliters
12.20
galsliters
Mash / Boil
Mash
5.2
PH
52
°FC
78
°FC
240
minutes
Boil
1.044
1.046 (estimated)
11
gallonsliters12.20 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
10
galsliters
Gravity Estimates
Based on boiling 11.00gallonsliters at 1.044 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.048.
You wanted an OG of 1.050. It looks like it will be under.
