(Include any important notes from brew day until tasting)
OG 1.0462
8/25 - Primary fermentation is complete so I added whiskey soaked barrel chips to the beer. I will bottle on 9/7 or 9/8.
9/9 - bottled today. Pycnometer pulled 1.0237 but there was a bit of yeast sludge in the sample as it was the very bottom dregs of the fermenter. I wouldn't know what it finished at and I don't really care in the end. I'll go ahead and use 1.024. The flavor of the sample was fantastic, coffee was predominant with chocolate and roast. Just awesome.
Water Infusion
Brew Session Specific
6.75
lbkg
°FC
°FC
qt/lbl/kg
120
min.
3.75
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
7.53
galsliters
0.54
galsliters
0.25
galsliters
0.00
°FC
0.00
°FC
-0.76
galsliters
7.28
galsliters
6.45
galsliters
Mash / Boil
Mash
PH
°FC
°FC
minutes
Boil
1.032 (estimated)
gallonsliters6.45 (gallonsliters estimated)
minutesminutes(120 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 6.45gallonsliters at 1.032 for 120 minutes, this will decrease your wort by 2.00gallonsliters, bringing your after boil OG to 1.042.
You wanted an OG of 1.046. It looks like it will be under.
