(Include any important notes from brew day until tasting)
11/12: Emptied Yeast collected in conical fermenter
11/14: Combined 2 day cold brew coffee (roughly 24 floz) 8oz ground rwandan beans with 1lb of brown sugar, heated slowly to fully dissolve sugar. This began secondary fermentation, transferred from conical to bucket while combining with coffee sugar mixture. FG of Original fermentation 1.012 which equates to 6.3%, OG of secondary fermentation 1.024. Final % to be determined.
Water Infusion
Brew Session Specific
7
lbkg
65
°FC
155
°FC
1.5
qt/lbl/kg
60
min.
5
galsliters
Equipment Profile
0.15
gals/lbliters/kg
0.01
gals/lbliters/kg
°FC
0.2
galsliters
0.25
galsliters
1
gals/hourliters/hour
0.2
galsliters
Calculated Totals
7.57
galsliters
3.19
galsliters
2.83
galsliters
166.13
°FC
166.13
°FC
1.78
galsliters
4.74
galsliters
6.45
galsliters
Mash / Boil
Mash
PH
158
°FC
145
°FC
60
minutes
Boil
1.043
1.078 (estimated)
7
gallonsliters6.45 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
6
galsliters
Gravity Estimates
Based on boiling 7.00gallonsliters at 1.043 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.049.
You wanted an OG of 1.092. It looks like it will be under.
