Ok, here’s my updated brew log. I use the brewing calculator found at http://hbd.org/cgi-bin/recipator/bre...ets/intro.html
Initial Fermentation: 12:30am Monday morning
Original Gravity: 1.0951
Sugar by weight: 22.67° Plato
Racked to secondary 11:00pm Sunday night
Added 1 oz unsweetened cocoa powder to secondary.
12:15pm: I re-suspended the sediment using a home made Lazy Susan table.
8:15pm: Specific gravity is 1.0259. Smells pretty good.
10:00am: Final Gravity reading was 1.0352.
Racked to bottling carboy and added the priming sugar and vanilla extract as stated in the recipe above.
F.G.: 1.0352 (8.82° Plato)
Real Gravity: 1.0464 (11.52° Plato)
Apparent Attenuation: 61%
Real Attenuation: 49%
Calorie Content for 1 oz = 28; for 12 oz = 332
Residual Sugar Content for 1 oz = 3.27g; for 12 oz = 39.2
Freezing Point: 25°F
I bottled it this morning and had a couple of questions:
1) I show that the gravity actually went UP between the last time I checked it and today . . . What’s up with that? (no pun intended)
2) What’s the difference between the measured FG and the “real gravity”?
3) When figuring the residual sugar should I use the FG I measured “1.0352 (8.82° Plato)” or the “Real Gravity: 1.0464 (11.52° Plato)” (which is the one I’m currently using)? I’ve been calculating it like this: 28.35g x 11.52% = 3.27g sugar per ounce . . . is this correct?