(Include any important notes from brew day until tasting)
11/27 - Took gravity reading and it showed 1.010. Still an occasional bubble in the airlock. I may end up sticking this in the garage for a week (where it is currently 55*F) to prevent it from fermenting too much more. It has stayed around 64-66 in my spare bedroom. I hope this attenuation is due to the lowish mash temp (152*F) and not due to wild yeast. I want to use the yeast cake for my Wee Heavy next weekend.
12/5 - Bottled 3 gallons of beer at 2.0 volumes of CO2. Used 1.8oz of Corn Sugar.
Poured my Wee Heavy on top of this yeast cake, and within 5 hours it is bubbling like crazy!
Water Infusion
Brew Session Specific
6.35
lbkg
68
°FC
152
°FC
1.33
qt/lbl/kg
60
min.
3.5
galsliters
Equipment Profile
0.15
gals/lbliters/kg
0.01
gals/lbliters/kg
°FC
0.5
galsliters
0.5
galsliters
1
gals/hourliters/hour
0.2
galsliters
Calculated Totals
6.21
galsliters
2.62
galsliters
2.61
galsliters
162.22
°FC
162.22
°FC
1.66
galsliters
3.60
galsliters
5.20
galsliters
Mash / Boil
Mash
PH
152
°FC
152
°FC
75
minutes
Boil
1.032
1.032 (estimated)
4.6
gallonsliters5.20 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 4.60gallonsliters at 1.032 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.039.
You wanted an OG of 1.040. It looks like it will be under.
