PL | EN
#39 - Weizenbock
May 21, 2020
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FINISHEDStatus
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1549 days agoBrewday
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1549 days agoFermentation start date
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1532 days agoSecondary
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---Dry hops date
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1521 days agoPriming
![](/uploads/qr-code/c83d413eb1dc275e71ecab0fb96772ea.png)
Updated 1521 days ago
Mash and boil
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88.4 %Actual mash efficiency
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16.5Pre-boil gravity BLG
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15Original gravity BLG
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15Batch IBU
Fermentation
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11.5 liter(s)Primary size
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2 liter(s)Boil loss
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3Post-primary gravity BLG
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3Final gravity BLG
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6.7 %ABV
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80.9 %Attenuation
Priming
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11 liter(s)Priming size
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279Calories per 12oz
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Re-fermentationCarbonation type
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1.7Volumes of CO2
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Table sugarPriming sugar
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40.7 gPriming sugar amount
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24 CPriming beer temp
Mash checks
# | Check at | Temp | Gravity | pH | ||
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1 | May 21, 2020 at 6:05 PM | --- | --- | --- | ||
po pierszej przerwie podgrzanie zacieru do 50 stopni. Pobranie 1/3 gęstego zacieru i podgrzanie do 70 stopni. zacieranie przez 15 minut, następnie gotowanie przez 15 minut. Dodanie do kadzi zaciernej- temp. powinna wynosić 62 stopnie. zacieranie przez 45min. pobranie 1/3 zacieru i gotowanie przez 15 min. |
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