(Include any important notes from brew day until tasting)
4/9/17 - Racked to secondary - 3gal carboy. Gravity reading 1.025. Still lots of sulfur on the nose. Quickly dissipated in the test jar. Tasted pretty solid.
4/14/17 - Added 4oz cocoa nibs and splash of vodka to mason jar.
4/16/17 - 9:30PM - Added cocoa nibs to secondary. Removed airlock and attached blow-off. Tasted small sample, still pretty good. Sulfur has subsided. Will look at bottling next weekend.
4/29/17 - 10:00PM - Finished bottling 2 gallons, yielded 19 bottles at ~6% ABV. FG 1.019. May have dropped another point or two over the course of the next week, but I needed to get this bottled for competition submission on 5/4. Transferred 1 gallon to 1gal jug to age on bourbon soaked chips, possibly for about 6 months.
5/1/17 - Soaking .5oz medium toast oak cubes in Doc Porter's Bourbon, just enough to cover the cubes in a small Mason jar. Will add on Friday.
Water Infusion
Brew Session Specific
10.75
lbkg
67
°FC
154
°FC
1.33
qt/lbl/kg
90
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
7.42
galsliters
4.43
galsliters
4.07
galsliters
165.49
°FC
165.49
°FC
2.46
galsliters
3.35
galsliters
5.70
galsliters
Mash / Boil
Mash
PH
154
°FC
154
°FC
60
minutes
Boil
1.053
1.053 (estimated)
5.7
gallonsliters5.70 (gallonsliters estimated)
90
minutesminutes(90 minutes estimated)
galsliters
Gravity Estimates
Based on boiling 5.70gallonsliters at 1.053 for 90 minutes, this will decrease your wort by 1.50gallonsliters, bringing your after boil OG to 1.067.
You wanted an OG of 1.072. It looks like it will be under.
Nice body and mouthfeel - somewhat chewy, hints of roasted malt and chocolate. Can't wait for it to carb up! I have 6 days to let it carb before handing it in for a homebrew competition.
