PL | EN
#67 - Berlin Owocowy
February 24, 2019
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FINISHEDStatus
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2001 days agoBrewday
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2001 days agoFermentation start date
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1993 days agoSecondary
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---Dry hops date
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1980 days agoPriming
![](/uploads/qr-code/9a5669a05291ddc2adb99686f65ad7a3.png)
Updated 1979 days ago
Mash and boil
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70.1 %Actual mash efficiency
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10Pre-boil gravity BLG
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8Original gravity BLG
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---Batch IBU
Fermentation
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27 liter(s)Primary size
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---Boil loss
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2Post-primary gravity BLG
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1.3Final gravity BLG
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3.5 %ABV
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84.3 %Attenuation
Priming
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12 liter(s)Priming size
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144Calories per 12oz
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Re-fermentationCarbonation type
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2.25Volumes of CO2
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Table sugarPriming sugar
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70.8 gPriming sugar amount
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24 CPriming beer temp
Fermentation checks
Check at | Step | Gravity | Beer temp | Surrounding temp | FFT | |
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February 24, 2019 | PRIMARY | --- | --- | --- | ||
3 wiadra, po raz pierwszy lerua merlin 1 - 10 l 8,2blg 2 - 9 l 7,5 blg 3 - 8 l 7,2 blg Schlodozno do temperatury 37 'C i dodano bakterie Sour pitch. najwiecej do wiadra nr 3 |
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February 25, 2019 | PRIMARY | --- | --- | --- | ||
W temperaturze 19'C dodano świeże drożdże us 05. temperatura spadła do 15'C |
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March 4, 2019 | SECONDARY | --- | --- | --- | ||
1 - 10 l 8,2blg dodano 2l soku z granatu 2 - 9 l 7,5 blg dodano 1,5 litra soku z porzeczki 3 - 8 l 7,2 blg dodano zest z 1 cytryny ,acerowany w wódce oraz sok z cytryny 0,25ml Odczyt refraktoemrtu zawyżony, dziwny, bark na pojemnikach oznak fermentacji |
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March 11, 2019 | SECONDARY | --- | --- | --- | ||
Porzeczka i cytryna po 3 dniach w temperaturze pokojowej wystawione na zewnątrz - okolo 4'C | ||||||
March 12, 2019 | SECONDARY | --- | --- | --- | ||
ROZLEW 1. Porzeczka 21 l, gęste kremowe, nieprzeźroczyste blg - 1,5, uzyto 60g cukru alk. 3,2 % 3 - cytryna 8,5 l kwaśne cytrusowe blg 2, uzyto 50g cukru, alk 2,7% |
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