(Include any important notes from brew day until tasting)
About 3.5 hours total for the brew day, including clean-up. The only thing out of the ordinary was the gravity points were much higher than I anticipated, which I think is a function of more grain than in the recipe as 78% efficiency with BIAB is exceptionally high for my system. Other than that, I pitched the yeast at 85F and then heat-wrapped it.
4/9 - fermentation is going very strong with great aroma. I will dry hop this afternoon.
4/12 - bottled today. Pulled 1.007 on the pycnometer. This tasted very resinous and fruity with a lingering bitterness, though I did pull my sample off the dry hop bag so that may have something to do with it. I carbonated using sugar pills and bottled straight from the fermenter.
Water Infusion
Brew Session Specific
5.25
lbkg
°FC
°FC
qt/lbl/kg
30
min.
2.5
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
4.54
galsliters
0.42
galsliters
0.25
galsliters
0.00
°FC
0.00
°FC
-0.54
galsliters
4.29
galsliters
3.70
galsliters
Mash / Boil
Mash
PH
155
°FC
°FC
70
minutes
Boil
1.055
1.050 (estimated)
2.75
gallonsliters3.70 (gallonsliters estimated)
30
minutesminutes(30 minutes estimated)
2.5
galsliters
Gravity Estimates
Based on boiling 2.75gallonsliters at 1.055 for 30 minutes, this will decrease your wort by 0.50gallonsliters, bringing your after boil OG to 1.065.
You wanted an OG of 1.058. It looks like it will be over.
