PL | EN
#62 - DRY STOUT Roasted WHEAT
March 15, 2019
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FINISHEDStatus
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1981 days agoBrewday
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1981 days agoFermentation start date
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1960 days agoSecondary
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---Dry hops date
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1960 days agoPriming
![](/uploads/qr-code/139bbf948f77797dc89e6928b1a7cf95.png)
Updated 1960 days ago
Mash and boil
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96.9 %Actual mash efficiency
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10.5Pre-boil gravity BLG
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13Original gravity BLG
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19Batch IBU
Fermentation
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13.5 liter(s)Primary size
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3.5 liter(s)Boil loss
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4Post-primary gravity BLG
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4Final gravity BLG
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5 %ABV
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70.2 %Attenuation
Priming
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13 liter(s)Priming size
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244Calories per 12oz
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Re-fermentationCarbonation type
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2.3Volumes of CO2
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Table sugarPriming sugar
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76.1 gPriming sugar amount
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21 CPriming beer temp
Mash checks
# | Check at | Temp | Gravity | pH | ||
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1 | March 15, 2019 at 9:17 AM | 20 C | 15 BLG | 5.5 | ||
Gęstość brzeczki przedniej. |
Fermentation checks
Check at | Step | Gravity | Beer temp | Surrounding temp | FFT | |
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April 5, 2019 | SECONDARY | 4 BLG | 21 C | 21 C | ||
Do rozlewu dodaje 5g stevioli (1g to ponoć równoważnik 300g cukru) |
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