rmoglia's Brew Log

Strike Water Volume

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2.75 Gallons

Sparge Water Volume

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3.75 Gallons

Pre-Boil Wort Volume

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5.5 Gallons

Expected Original Gravity

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1.066

Fermenter Volume

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2.5 Gallons

Strike Water Temperature

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165 F

Sparge Water Temperature

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180 F

Post-Boil Wort Volume

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3 Gallons

Actual Original Gravity

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1.058

Fermentation Temperature

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68 F

Notes

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Added 1.1 tap gypsum and 0.3 tap calcium chloride to the water to match ESB#1 water profile. Mashed at 152 F. Used a yeast starter for this batch

Notes

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Airlock activity decreased to one bubble every several seconds (peaked ~24 he). Moved into kitchen pantry to raise average temperature to 74 F to help finish off and clean up.

Reading

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1.021

Notes

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Measured 9 brix with refractometer, which estimates the beer gravity at 1.021

Reading

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1.019 estimated

Notes

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8.6 brix ~1.019, beer has mostly clarified and activity stopped.

Notes

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Added 1/2 tsp gelatin to 1/3 cup of hot water, then to the fermenter

Notes

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Cold crashed to 33F to allow gelatin fining to work it's magic!

Notes

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Kegged at 42 F.

Reading

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1.021

Notes

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Final gravity. ABV = 4.9%