1868 William Younger 80- Version 3 Brew Session

Brew Session Info

2/27/2017
(Include any important notes from brew day until tasting)

Overnight mash started 26/02/2017. Sugar is caramelised in a pan & added to the boil 15min from flame out. Yeast starter used was approx 800ml - not sure if this would significantly reduce OG figure or not. Already bubbling away nicely after only 3 hours - this one hit the ground running!!

Water Infusion

Brew Session Specific

3.8 lb kg
20 °FC
71 °FC
3 qt/lbl/kg
75 min.
15.2 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
1.5 gals/hour liters/hour
0.2 gals liters

Calculated Totals

18.38 gals liters
13.95 gals liters
11.65 gals liters
71.83 °FC
71.83 °FC
11.08 gals liters
6.73 gals liters
17.77 gals liters

Mash / Boil

Mash

PH
70 °FC
55 °FC
570 minutes

Boil

1.049 1.058 (estimated)
18.7 gallons liters 17.77 (gallonsliters estimated)
75 minutes minutes (75 minutes estimated)
16.3 gals liters

Gravity Estimates

Based on boiling 18.70 gallonsliters at 1.049 for 75 minutes, this will decrease your wort by 1.88 gallonsliters, bringing your after boil OG to 1.054.

You wanted an OG of 1.065. It looks like it will be under.

Fermentation

16 gallons liters 16.60 (gallonsliters estimated)
1.067 (1.065 predicted)
(1.019 predicted)

Conditioning

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

Recipe Facts

1868 William Younger 80- Version 3
Scottish Export
  • 16.60 Gallons Liters Batch Size
  • 18.60 Gallons Liters Boil Size
  • 75  min Boil Time
  • 1.065 OG
  • 1.019 FG
  • 29.2 IBU (tinseth) Bitterness
  • 0.45 BG:GU
  • 5.9° SRM Color
  • 77% Efficiency
  • 5.9% ABV Alcohol
  • 222 per 12oz Calories
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