(Include any important notes from brew day until tasting)
Not sure where I'm going wrong, but my efficiency has been low, in the neighborhood of 65% - 68% when I used to get between 72% and 75%...I'm not sure what about my process / equipment has changed. The yeast starter formed a krausen and was producing great smells and action, so I expect this bad boy to take off. It's going to be interesting because my carboy was filled almost to the top...I'm expecting some serious overflow. I'm using a blow-off tube into a 2L jar, so we'll see what happens.
No overflow, but I ended up throwing out about 12 ounces of yeast that had made it's way out of the carboy, through the blow-off tube and into the jar of sanitizing solution. Crazy. I may have over carbonated slightly.
Water Infusion
Brew Session Specific
15.5
lbkg
80
°FC
158
°FC
1.25
qt/lbl/kg
60
min.
6
galsliters
Equipment Profile
0.15
gals/lbliters/kg
0.01
gals/lbliters/kg
°FC
0.25
galsliters
0.5
galsliters
0.5
gals/hourliters/hour
0.2
galsliters
Calculated Totals
9.67
galsliters
6.08
galsliters
5.09
galsliters
169.88
°FC
169.88
°FC
2.77
galsliters
4.58
galsliters
7.20
galsliters
Mash / Boil
Mash
PH
158
°FC
158
°FC
minutes
Boil
1.052
1.058 (estimated)
7.2
gallonsliters7.20 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
6
galsliters
Gravity Estimates
Based on boiling 7.20gallonsliters at 1.052 for 60 minutes, this will decrease your wort by 0.50gallonsliters, bringing your after boil OG to 1.056.
You wanted an OG of 1.062. It looks like it will be under.
Golden, bubbly, much like a champagne but very clear. Plums Slightly fruity taste, some plums...sour grapes Very full bodied and nicely carbonated ale This drink very well. I'm not usually a fan of belgian ales, but this one hits the spot.
