BeerSmith™ Recipe Cloud

Notes

7/5 - Discovered during cleaning that the fermentor I was going to put this into had a crack on the bottom - Separated 2 lbs of honey for later - Mixed remaining honey with a bit of hot water - Added enough additional water to bring up to 4 gallons - Rehydrated yeast with GoFerm while cleaning fermenting vessels - Added FT Blanc and OptiWhite to the rehydated yeast just before pitching into the must - Moved to the fridge to chill since the temp was at 83 deg F After a couple hours... - Chilled down to around 70 deg F - Measured gravity at 1.092 SG 7/6 - Added 6.6 grams of yeast nutrient Fermaid O - Aerated with mixing attachment - Measured gravity via hydrometer at just under 1.090 - Refractometer gave a reading of 20.5 Brix (1.080???) 7/7 - Added 6.6 grams of Fermaid O - Aerated with mixing attachment for about 30 sec - Measured gravity with refractometer at 21.5 (1.086) - Measured gravity via hydrometer at 1.085 SG 7/8 - Added 6.6 grams of Fermaid O - Aerated with mixing attachment for about 30 sec - Measured gravity with refractometer at 19.8 Brix 7/9 - Aerated/degassed must with mixing attachment for about 30 seconds - Measured gravity at 1.061 SG - Added final nutrient addition since hit 1/3 sugar break 7/29 - Measured gravity via: o Refractometer: 9.3 Brix o Hydrometer: 0.999 SG o Adjusted OG: 1.098 SG o ABV: 13.3% 8/2 - Transferred to secondary - Stabilized with amounts in recipe 8/5 - Backsweetened with 2 lbs of honey - Refractometer read 14.6 Brix - Estimated FG is 1.022 SG - Estimated ABV is 13.5% - Estimated OG is 1.120 9/13 - Filtered and bottled (7 bottles: 3x750ml, 3x500ml, 1x375ml)