(Include any important notes from brew day until tasting)
BASE Malt for the Zymurgy article - split the batch into three 2 -gallon fermentors:
#1: No Additions
#2: Dry Pineapple Sage additions
#3 FRESH Pineapple Sage additions
Water Infusion
Brew Session Specific
12.42
lbkg
°FC
°FC
qt/lbl/kg
75
min.
6.6
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
10.53
galsliters
0.99
galsliters
0.25
galsliters
0.00
°FC
0.00
°FC
-1.61
galsliters
10.28
galsliters
8.55
galsliters
Mash / Boil
Mash
PH
°FC
°FC
minutes
Boil
1.047 (estimated)
gallonsliters8.55 (gallonsliters estimated)
minutesminutes(75 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 8.55gallonsliters at 1.047 for 75 minutes, this will decrease your wort by 1.25gallonsliters, bringing your after boil OG to 1.054.
You wanted an OG of 1.055. It looks like it will be under.
2 gal. bottled 10/24=No Sage. 4 gal. bottled 10/27=Fresh + Dried Sage.
Body was even on all three, flavor was also different, very subtle. Fresh Sage seemed to be the clearest of the 3 for appearance. Also Fresh Sage was 1.015 FG.