Dorsitron
New Member
After brewing two extract brews with good results I thought I would go all in and give AG a try. I also thought I would try to do an AG version of the last batch I brewed and pour it on the leftover yeast cake.
So here is what I started with:
12 lbs Pilsner Malt
.5 lbs Caramunich Malt 40L (or maybe it was 60)
.5 lbs Crystal 120L
2 lbs Belgian Candi Amber
For the boil:
.65 lbs Green Raisins, chopped, and boiled wort down to 4 gal to leave room for aeration in 5 gal pot
.75 oz Simcoe 60 min
1 oz Licorice root 60 min
.5 oz Simcoe 30 min
.25 oz Simcoe 15 min
Irish Moss and Yeast Nutrient 15 min
.25 oz Simcoe 5 min
Sour Orange zest 5 min
6 g Indian Coriander 5 min
2 g Grains of Paradise 5 min
.25 oz Simcoe 1 min
I cooled the 4 gal of wort and aerated it. Then strained it onto the leftover yeast cake, and topped it off with water to get 5gal in the carboy.
My question is how should I get my OG? The wort that went into the carboy was 1.121 @ 75F and the liquid in the carboy with the yeast and top off water was 1.088. What should I use as an estimate for this brew?
Oh and the previous batch was fermented with Wyeast 1388 Belgian Strong. Thanks in advance.
So here is what I started with:
12 lbs Pilsner Malt
.5 lbs Caramunich Malt 40L (or maybe it was 60)
.5 lbs Crystal 120L
2 lbs Belgian Candi Amber
For the boil:
.65 lbs Green Raisins, chopped, and boiled wort down to 4 gal to leave room for aeration in 5 gal pot
.75 oz Simcoe 60 min
1 oz Licorice root 60 min
.5 oz Simcoe 30 min
.25 oz Simcoe 15 min
Irish Moss and Yeast Nutrient 15 min
.25 oz Simcoe 5 min
Sour Orange zest 5 min
6 g Indian Coriander 5 min
2 g Grains of Paradise 5 min
.25 oz Simcoe 1 min
I cooled the 4 gal of wort and aerated it. Then strained it onto the leftover yeast cake, and topped it off with water to get 5gal in the carboy.
My question is how should I get my OG? The wort that went into the carboy was 1.121 @ 75F and the liquid in the carboy with the yeast and top off water was 1.088. What should I use as an estimate for this brew?
Oh and the previous batch was fermented with Wyeast 1388 Belgian Strong. Thanks in advance.