SMASH DOUGH Brew Session

Brew Session Info

2/24/2017
(Include any important notes from brew day until tasting)

Water Infusion

Brew Session Specific

5.5 lb kg
20 °FC
66 °FC
qt/lbl/kg
60 min.
18.9271 gals liters

Equipment Profile

0.15 gals/lb liters/kg
0.01 gals/lb liters/kg
°FC
0.25 gals liters
0.5 gals liters
1 gals/hour liters/hour
0.2 gals liters

Calculated Totals

21.50 gals liters
3.69 gals liters
0.25 gals liters
116.60 °FC
116.60 °FC
-0.57 gals liters
21.25 gals liters
20.63 gals liters

Mash / Boil

Mash

PH
68 °FC
68 °FC
60 minutes

Boil

1.058 1.064 (estimated)
25 gallons liters 20.63 (gallonsliters estimated)
60 minutes minutes (60 minutes estimated)
20 gals liters

Gravity Estimates

Based on boiling 25.00 gallonsliters at 1.058 for 60 minutes, this will decrease your wort by 1.00 gallonsliters, bringing your after boil OG to 1.060.

You wanted an OG of 1.067. It looks like it will be under.

Fermentation

19.5 gallons liters 18.93 (gallonsliters estimated)
1.063 (1.067 predicted)
1.005 (1.010 predicted)

Conditioning

4/4/2017
10
dextrose
75 oz g

Tasting Notes (0)
There aren't any tasting notes logged yet

Recipe Facts

SMASH DOUGH
Belgian Blond Ale
  • 18.93 Gallons Liters Batch Size
  • 24.61 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.067 OG
  • 1.010 FG
  • 27.8 IBU (tinseth) Bitterness
  • 0.41 BG:GU
  • 5.9° SRM Color
  • 73% Efficiency
  • 7.4% ABV Alcohol
  • 225 per 12oz Calories
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