(Include any important notes from brew day until tasting)
Brewed this at the start of oktober. First attempt failed, grapejuice prevented starch conversion. In a second attempt, I added the juice during boil, boiling from 15 to 10. This worked. Fermentation stopped at 1.030.
I decided to add a belgian ale yeast starter at the beginning of november. After this was done, I discovered gravity had already come down to 1.020. So now i have two potent yeast strains in there to build up CO2 at bottling :-).
Water Infusion
Brew Session Specific
2.25
lbkg
°FC
°FC
qt/lbl/kg
180
min.
10
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
14.06
galsliters
1.51
galsliters
0.25
galsliters
0.00
°FC
0.00
°FC
-0.09
galsliters
13.81
galsliters
13.70
galsliters
Mash / Boil
Mash
5.2
PH
64
°FC
78
°FC
180
minutes
Boil
1.070
1.078 (estimated)
15
gallonsliters13.70 (gallonsliters estimated)
180
minutesminutes(180 minutes estimated)
1.1
galsliters
Gravity Estimates
Based on boiling 15.00gallonsliters at 1.070 for 180 minutes, this will decrease your wort by 3.00gallonsliters, bringing your after boil OG to 1.084.
You wanted an OG of 1.100. It looks like it will be under.
