(Include any important notes from brew day until tasting)
- Water Profile: Ca - 55, Mg - 5, SO4 - 94, Cl - 42, Na - 18, BiCarb - 48
- Mash and Sparge Water Additions: Gypsum - 2.8g, CaCl - 1.4g, Epsom - 1.1g, Sodium BiCarb - 1.4g (Mash Only)
- OG - 1.063 (15.42 Brix)
- 6/6/2019 - 1.033 (8.28Brix) = 1.015
- Transferred to Secondary:
- Topped up both to 4gal w/ 4gal made using 3lbs Golden DME and 1lb Amber DME and 0.5oz Saaz Boiled for 20min
- 1.042 & 6 IBU
- ~4gal w/ Bootleg Biology Sour Solera Blend
- 7/30/2019 - 1.030 (7.8Brix) = 1.011
- No Tartness, Malty
- 2/11/2020 - 1.029 (7.3Brix) = 1.008
- Slight Tartness, Malty
- Added One Medium Toast French Oak BeerStix & 1 Can Tart Cherry Puree from Vintners Harvest
- 2/15/2022 - Bottled to 2.4 vol
- ~1.5gal w/ 30ml Pull From Hopped Up On Funk, Bottle Dregs (Hundo P, Stratus Fear, You Are Lovely And You Make Me Happy)
- 2/11/2020 - 1.019 (4.83Brix) = 1.005
- Added One Medium Toast French Oak BeerStix & 1 Can Raspberry Puree from Vintners Harvest
- Tart and Funky
- 2/15/2022 - Bottled to 2.4 vol
Water Infusion
Brew Session Specific
18
lbkg
60
°FC
158
°FC
1.18
qt/lbl/kg
90
min.
6
galsliters
Equipment Profile
0.15
gals/lbliters/kg
0.01
gals/lbliters/kg
0
°FC
0.25
galsliters
0.5
galsliters
1
gals/hourliters/hour
0.2
galsliters
Calculated Totals
11.08
galsliters
6.75
galsliters
5.56
galsliters
173.86
°FC
173.86
°FC
2.86
galsliters
5.52
galsliters
8.20
galsliters
Mash / Boil
Mash
5.31
PH
158
°FC
156
°FC
60
minutes
Boil
1.056
1.051 (estimated)
8.2
gallonsliters8.20 (gallonsliters estimated)
90
minutesminutes(90 minutes estimated)
6.2
galsliters
Gravity Estimates
Based on boiling 8.20gallonsliters at 1.056 for 90 minutes, this will decrease your wort by 1.50gallonsliters, bringing your after boil OG to 1.066.
You wanted an OG of 1.063. It looks like it will be over.
