rmoglia's Brew Log

Strike Water Volume

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3.87 Gallons

Sparge Water Volume

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4.99 Gallons

Pre-Boil Wort Volume

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7 Gallons

Expected Original Gravity

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1.062

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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170 F

Post-Boil Wort Volume

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5 Gallons

Actual Original Gravity

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1.058

Fermentation Temperature

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67 F

Notes

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Used gypsum, CaCl2, and Kosher salt for mineral balance with Midland tap water. Measured OG at 76 F, placed in kegerator/fermentation chamber set to 67 F. Added one packet of London III yeast that had been activated and swelling at 70 F for 6 hours.

Notes

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Fermentation had peaked after 2 days, added dry hop charge. Temperature holding steady ~68 F.

Notes

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Shook fermenter to break up yeast cake, most settled out on bottom. Still some fine bubbles being generated and a thin yeast layer on top. Temperature raised to 72 F to hasten final stages of fermentation.

Reading

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1.019

Notes

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Final gravity, ~5.2% ABV. 66% attenuation.

Notes

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Set to 40 psi for first 24 hr while it cools to 40 F.