(Include any important notes from brew day until tasting)
Split in 2--5 gallon batches used mangrove jacks Belgium yeast in 1 & Windsor in the other.
Checked gravity 2 days later on 3/5 Belgium was at 1.016, Windsor was at 1.017 fermenting Belgium @ 77 degrees and Windsor @ 72 degrees.
Day 3... Belgium @ 1.014 /ferment temp 75 degrees, Windsor @ 1.017 / ferment temp 71 degrees.
Day 4... Belgium finished @ 1.006 ABV 6.9%.. Windsor finished @ 1.014 ABV 5.9%. Force carbonate
Water Infusion
Brew Session Specific
22.5
lbkg
54
°FC
147
°FC
1.5
qt/lbl/kg
60
min.
10
galsliters
Equipment Profile
0.15
gals/lbliters/kg
0.01
gals/lbliters/kg
°FC
0.25
galsliters
0.5
galsliters
1
gals/hourliters/hour
0.2
galsliters
Calculated Totals
15.30
galsliters
10.24
galsliters
8.69
galsliters
159.04
°FC
159.04
°FC
5.31
galsliters
6.61
galsliters
11.70
galsliters
Mash / Boil
Mash
PH
147
°FC
147
°FC
minutes
Boil
1.051
1.053 (estimated)
11.7
gallonsliters11.70 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
10
galsliters
Gravity Estimates
Based on boiling 11.70gallonsliters at 1.051 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.055.
You wanted an OG of 1.058. It looks like it will be under.
