Caramelized 1 can (12 oz) of Old Orchard apple concentrate, diluted into 1/4 gal (4 cups) of water, and added 1/2 tbsp ground cinnamon and 1/4 tbsp ground ginger. Dumped into primary.
Converting using Brewer's Friend: OG 1.055 = 13.6 BRIX, FG 1.022 = 5.6 BRIX, which puts estimated ABV at 6.87% (seems too high, and calculates to roughly 90% attenuation with the Bootleg OSLO). Based on tasting w/Rachel & Grace, the plan is to caramelize a can of the apple concentrate to give more caramel and apple flavor. That should raise OG to 1.057 (14 BRIX), and bring ABV to 7.21% max (caramelization should render some of the sugars unfermentable).
Based on SG increase, each can (12oz) of Old Orchard apple concentrate can be added to recipe as 1 lb apple juice at 14 ppg (each can raises SG by 0.002 in 4.75 gal volume).
Retested SG after souring, and it's now 1.044. pH was at 3.02 at 87*. Added 24 oz (2 cans) of apple concentrate (Old Orchard from HyVee), bringing gravity up to 1.047.
Mashed 6/27. First mash on the new eBIAB system. Planned on trub loss of 1 gal, but actually lost more like 2.75 (started @ 8.2 gal, pre-boil wort came to right around 6 gal). Also, neglected to adjust water pH for mash (which is what happens when you start at 9pm). No boil - Put into fermenter at 155* around 11:30pm. Temp down to 87* around 6:30am 6/28, pH around 5.8. Added 3 shots of Goodbelly (Yumberry flavor).
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