PL | EN
#6 - grodziskie 2.0 SH mandari...
September 12, 2018
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FINISHEDStatus
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2166 days agoBrewday
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2165 days agoFermentation start date
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2158 days agoSecondary
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2156 days agoDry hops date
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2145 days agoPriming
![](/uploads/qr-code/b524302e4202f9a2c9c8008343e3e08b.png)
Updated 2144 days ago
Mash and boil
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72.2 %Actual mash efficiency
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6.9Pre-boil gravity BLG
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7.9Original gravity BLG
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27Batch IBU
Fermentation
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26 liter(s)Primary size
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2.6 liter(s)Boil loss
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3Post-primary gravity BLG
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3Final gravity BLG
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2.6 %ABV
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62.7 %Attenuation
Priming
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21 liter(s)Priming size
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147Calories per 12oz
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Re-fermentationCarbonation type
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3.18Volumes of CO2
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Table sugarPriming sugar
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196.8 gPriming sugar amount
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21 CPriming beer temp
Fermentation checks
Check at | Step | Gravity | Beer temp | Surrounding temp | FFT | |
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September 13, 2018 | PRIMARY | 7.9 BLG | 17 C | 18 C | ||
Załadowałem całość do skrzyni ze styropianu. mimo temperatury otoczenia ok 17 stopni, fermentacja ruszyła w ciągu 6h. Zmiana butli z lodem w skrzyni co 12H | ||||||
September 22, 2018 | SECONDARY | 3 BLG | 15 C | 15 C | ||
Dorzuciłem 30 g Mandaryny bavarii (2dni) | ||||||
September 25, 2018 | SECONDARY | 3 BLG | 15 C | 15 C | ||
Dodałem kolejne 25g Mandaryny bavarii (2dni) | ||||||
September 28, 2018 | SECONDARY | 3 BLG | 15 C | 15 C | ||
50 g mosaic - do 01.10.2018 (3 dni) | ||||||
October 1, 2018 | SECONDARY | 3 BLG | 15 C | 15 C | ||
żelatyna 6g. na 2 dni. 6 gramów w 200ml przegotowanej wody. |
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