MikesHomeBrew's Brew Log

Strike Water Volume

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4.5 Gallons

Sparge Water Volume

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3.2 Gallons

Pre-Boil Wort Volume

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5.75 Gallons

Expected Original Gravity

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1.082

Fermenter Volume

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4.5 Gallons

Strike Water Temperature

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165 F

Sparge Water Temperature

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165 F

Post-Boil Wort Volume

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5.18 Gallons

Actual Original Gravity

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1.080

Fermentation Temperature

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NA

Notes

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Mash Pre-Boil Volume was too high. Used a VERY LONG BOIL to reduce to desired volume & gravity. Forgot to add Belgian Candi Syrup, orange peel, and coriander. Original Gravity was lower than the calculated theoretical O.G. based on the recipe by 0.002.

Notes

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Added forgotten ingredients with water to make 1 quart and brought to boil, cooled, and added to the fermenter.

Reading

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1.083

Notes

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Theoretical O.G.: Add 0.006/2 to observed O.G. (Difference in calculated gravity with & without Candi syrup divided by 2 because it was diluted to 1 quart with water.

Reading

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1.010

Notes

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Removed 1-quart yeast slurry from the bottom of the fermentor. Took a sample from the top for S.G. Very hazy!
Using adjusted O.G., ABV: 9.5%

Reading

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1.008

Notes

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Looks much better. Still a little hazy but cleared up since the last SG reading. Still a significant amount of yeast on the bottom of the fermenter. Drained off another 3.5 cups of yeast sediment before transfer to the bottling bucket. ABV based on O.G. 1.083 and FG 1.008. ABV: 9.8%

Notes

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Added 171g (about 6 oz) priming sugar to 2 cups boiling water. Cooled in ice bath to 72F.
Added LalBrew CBC-1 Yeast for bottle conditioning to rehydrate for 5 minutes. Added priming sugar and rehydrated yeast to bottling bucket. Commenced with bottling.