(Include any important notes from brew day until tasting)
8/5 - not exactly sure what day I brewed this, but I have stepped the fermentation chamber temperature up 1 degree per day, starting at 68F and ending at 85F. When I hit 85F, today, I threw in 40g of whisky wood chips. My plan is to let this go for a week and then remove the chips. I need to buy some CBC yeast to ensure complete fermentation and I'll lower the temp back to 70F and let it go for another 1 or 2 weeks and then bottle.
Water Infusion
Brew Session Specific
13.2
lbkg
°FC
°FC
qt/lbl/kg
90
min.
3.25
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
7.56
galsliters
1.06
galsliters
0.25
galsliters
0.00
°FC
0.00
°FC
-1.73
galsliters
7.31
galsliters
5.45
galsliters
Mash / Boil
Mash
PH
°FC
°FC
minutes
Boil
1.087 (estimated)
gallonsliters5.45 (gallonsliters estimated)
minutesminutes(90 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 5.45gallonsliters at 1.087 for 90 minutes, this will decrease your wort by 1.50gallonsliters, bringing your after boil OG to 1.111.
You wanted an OG of 1.120. It looks like it will be under.
