PL | EN
#64 - Coffe Milk Stout BIAB
January 2, 2019
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FINISHEDStatus
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2072 days agoBrewday
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2072 days agoFermentation start date
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2054 days agoSecondary
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---Dry hops date
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2036 days agoPriming
![](/uploads/qr-code/d9e5f29109331c4f4ff9bd578b62b135.png)
Updated 2035 days ago
Mash and boil
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90.7 %Actual mash efficiency
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13Pre-boil gravity BLG
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16Original gravity BLG
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16Batch IBU
Fermentation
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24.5 liter(s)Primary size
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3 liter(s)Boil loss
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7Post-primary gravity BLG
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6.5Final gravity BLG
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5.5 %ABV
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60.7 %Attenuation
Priming
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22 liter(s)Priming size
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309Calories per 12oz
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Re-fermentationCarbonation type
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2.3Volumes of CO2
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Corn sugarPriming sugar
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143.8 gPriming sugar amount
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22 CPriming beer temp
Mash checks
# | Check at | Temp | Gravity | pH | ||
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1 | January 2, 2019 at 4:02 PM | 70 C | --- | --- | ||
Start zacierania. | ||||||
2 | January 2, 2019 at 4:02 PM | 67 C | --- | 5 | ||
Pomiar po 25 min zacierania. | ||||||
3 | January 2, 2019 at 4:50 PM | --- | --- | --- | ||
Po wyciągnięciu worka zostało 14 l brzeczki 17 Bx (bez laktozy). Przed zacieraniem wlano 26 l wody. Zasyp 6,65 kg. Po wysłodzeniu reszty worka 10 l wody wyszło 30,5 l, dolano wody do 31 l 15 Bx. Hydrometr pokazał 13 Blg po schłodzeniu do 30 deg. |
Fermentation checks
Check at | Step | Gravity | Beer temp | Surrounding temp | FFT | |
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January 2, 2019 | PRIMARY | --- | 19 C | --- | ||
Drożdże zadano w 19 deg (chłodzenie 50 min). Profil temp. fermentacji: 2 dni 17 deg, 3 dzień 18 deg, 4 do 14 dnia wzrost liniowy do 22 deg (górna granica zalecana przez wyeast). Do 21 dnia stałe 22 deg. | ||||||
January 20, 2019 | SECONDARY | 7 BLG | 19 C | --- | ||
Do połowy dodano zaparzoną miętę z 20 torebek. |
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