I will be using two 6.5 gallon carboys and one 6 gallon carboy.
I will be adding 14 lbs (6350.293) grams of Brown sugar to 1300 ml of water.
https://www.calculateme.com/recipe/sugar-by-weight states that 14 lbs of sugar will have the volume of 7,512.02 ml.
Total volume of water and sugar 8815.98160164271 or ~ 2.32 gallons (1469.33026694045 ml (0.388157200544315 gal) for 5 gallon t-58 and 7346.65133470226 for the kveik wich is 3673.32566735113 each 5 gallon of kveik .97039 gallon).
I need 2 lbs of sugar for the t-58 5 gallons. Est abv 10.38
I need 12 lbs of sugar for the 10 gallons of Hornidale kveik. Estmated abv 15.07
Volume of 6 gal carboy should raise from 5 to 5.3881 gallon and the 6.5 carboys volume raise to 5.097039.
Since I intend to do a primary pitch, and then a secondary pitch there should be adequate volume
I intend to make a starter with a satchet of t-58 and pitch that starter. on day 1
I intend to step up OYL-091 from a single satchet to under pitch. I need to estimate yeast growth to calculate yeast rampup. I will pitch a second time with a second satchet equavilant for each 5 gallon kveik
After 1 week (approximate peak fermentation) I intend to introduce brown sugar solution proportions already mentioned, and a final pitch.
Each pitch I will introduce oxygen.
This step up for high abv was noted in whitelabs advise for WLP099 https://www.whitelabs.com/yeast-bank/wlp099-super-high-gravity-ale-yeast and similar method will be used.
Need to calculate starter volumes. I may need to add an extra 5 gallon carboy to spread volume from the two 6.5 at 13 to a total of 18 gallon possibly a 4 and 4 (4 in each 6.5 carboy and 2 in the 5 gal carboy) spread ratio for the kveik
New calculation for 4 gallon in the 5 gallon t-58 would be .33334 of a gallon (1262.052 ml) of the brown sugar liquid.
This would leave 7553.92960164271 ml to be distributed between two 4 gallon ferms and one 2 gallong ferm
7553.92960164271 / 487 equals 15.51114907935 factor this in the recipe calculator ( as if we re making 15 total gallons of same abv) and we get 14.1 abv.
In this case each 4 gallon ferm should get 3021.57184065708 ml of brown sugar and the 2 gallon 1510.78592032854 ml
I could also try boosting the 2 gallon
This is a convoluted story because I'm trying to get rid of t-58 yeast from my inventory and essentially spilt ferms from t-58 and OLY-091 utilizing ratios of volume and also considering yeast abv limits. T-58 states a 9-11% abv upper bound and Kveik from Omega asserts a 14-16 % upper bound. I usually have less conversion from malt than I want so I should be in a good position for the yeast to do the heavy lifting using a step ferm.
Having said that the T58 has some interesting flavor characteristics that will be a good test case on it's flavor and attenuation. We shall see.
Expecting the keg to condition and age the kveik. I may bring the t-58 out of cool storage to room 73 temp to do some initial aging
https://www.calculateme.com/recipe/sugar-by-weight
https://chestofbooks.com/food/science/Experimental-Cookery/The-Solubility-Of-The-Sugars.html
