Belgian Amber - Fruitcake

Mash:

Total strike water volume 20 l, whence 13,5 l within malt pipe.

Malt pipe lowered onto the bottom protector to gain volume.

Wrong strike temperature:
Calculated, 74,4 °C strike, 63 °C first rest.
Achieved, 74°C strike, 69 °C first rest.
(New calculations, 68,5 °C strike, 63 °C first rest).

Mash pH:
Calculated pH 5,56.
Achieved, pH 5,5-5,6.
Correction to pH 5,2 with 8 ml lactic acid successful.


Fly sparge:

Wrong sparge water temperature:
Recommended, 76 °C.
Achieved, 68 °C, (probably lower by the end).

Wrong sparge water volume:
Calculated, 16 l.
Required, 20 l.

Strange phenomenon sighted while the surface water cleared up, the malt was packed together creating a gap to the wall. Presumably creating a water channel past the malt.

Wrong sparge time:
Due to the lack if hot sparge water the process was paused for 15 min to heat more.

Acquired volume, 28,5 l.

Exchange, preboil:
Calculated PB, 1,051.
Achieved, 1,054.
This brings the estimated efficiency from 72% to 76%.


Boil:

Skimming started at 80 °C.

Sugar added with 15 min left.

Boil volume:
Calculated, start 28 l, end 24 l.
Achieved, start 28,5 l, end 24 l.

Total cooling time, 15 min (to 20 °C).

Exchange, original gravity:
Calculated OG, 1,066.
Achieved, 1,072.
This brings the efficiency from 72% to 79%.


Fermentation:

Fermentation volume, 22,5 l (after screening).

Fermentation temperature:
Desired, 23 °C.
Achieved, 20-22 °C.

Final gravity:
Desired, 1.016
Achieved, 1.015

Priming:
145 g sugar
Which gives an ABV at 7.69 %

Rich sweet taste with a steady Belgian character, not too malty and taste paler than it is.