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  4. #57 - Mint Sweet Stout #1 - Browar na Wyżynie

#57 - Mint Sweet Stout #1 - Br...
February 11, 2018

  • FINISHED
    Status
  • 2511 days ago
    Brewday
  • 2511 days ago
    Fermentation start date
  • 2498 days ago
    Secondary
  • ---
    Dry hops date
  • 2481 days ago
    Priming
Updated 2481 days ago

Mash and boil

  • 86 %
    Actual mash efficiency
  • 12.5
    Pre-boil gravity BLG
  • 14.8
    Original gravity BLG
  • 21
    Batch IBU

Fermentation

  • 21 liter(s)
    Primary size
  • 0.1 liter(s)
    Boil loss
  • 6
    Post-primary gravity BLG
  • 5
    Final gravity BLG
  • 5.6 %
    ABV
  • 67.3 %
    Attenuation

Priming

  • 20 liter(s)
    Priming size
  • 282
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 1.7
    Volumes of CO2
  • Table sugar
    Priming sugar
  • 62.8 g
    Priming sugar amount
  • 18 C
    Priming beer temp

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
February 11, 2018 PRIMARY 14.8 BLG 16 C ---
Fermentor F2.

Starter 1L zadany o 14.30. Realnie wyszło 20L 15.5BLG wydajność 86%. Po odliczeniu startera wydajność taka sama przy 14.8 BLG.
February 12, 2018 PRIMARY --- 16 C ---
Koło 16.00 drożdże ruszyły. Lag 26h. O 21.00 ruszyło bulkadełko.
February 13, 2018 PRIMARY --- 16 C ---
Bulka sobie.
February 14, 2018 PRIMARY --- 17 C ---
Drożdże zakończyły robotę.
February 15, 2018 PRIMARY --- 18 C ---
February 16, 2018 PRIMARY --- 18 C ---
February 17, 2018 PRIMARY --- 18 C ---
February 18, 2018 PRIMARY --- 18 C ---
February 19, 2018 PRIMARY --- 18 C ---
February 20, 2018 PRIMARY 6.5 BLG 18 C ---
February 21, 2018 PRIMARY --- 17 C ---
February 22, 2018 PRIMARY --- 17 C ---
February 24, 2018 SECONDARY 6 BLG 18 C ---
Fermentor: F5 dezynfekcja NaOH + OXI
February 25, 2018 SECONDARY --- 15 C ---
February 26, 2018 SECONDARY --- 15 C ---
February 27, 2018 SECONDARY --- 15 C ---
February 28, 2018 SECONDARY --- 15 C ---
March 1, 2018 SECONDARY 6 BLG 15 C ---
March 2, 2018 SECONDARY --- 14 C ---
March 3, 2018 SECONDARY --- 14 C ---
March 5, 2018 SECONDARY --- 16 C ---
March 6, 2018 SECONDARY --- 16 C ---
Rozlałem 10L. 16 butelek z maceratem 6ml. 4 Butelki z 8ml. Butelki dezynfekowane OXI a następnie płukane ciepłą wodą. Kapsle dezynfekowane w wrzątku. Rozlew bezpośrednio z kranika. 20 Butelek z dodatkiem 1.6 g cukru butelka.

Pozostałem 10L czeka na dodanie kawy.
March 7, 2018 SECONDARY --- 16 C ---
March 8, 2018 SECONDARY --- 18 C ---
March 9, 2018 SECONDARY --- 18 C ---
March 13, 2018 SECONDARY 5 BLG --- ---
Rozlałem 10L. Kawa MK Cafe India. 19 butelek z kawą cold brew 15ml. 1 Butelka z 30ml. Butelki dezynfekowane OXI a następnie wyprażane w piekarniku 30 minut 180C. Przed rozlewem płukane zimną wodą. Kapsle dezynfekowane w wrzątku. Rozlew bezpośrednio z kranika. 20 Butelek z dodatkiem 1.6 g cukru butelka.
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