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  4. #103 - #103 Dry Stout

#103 - #103 Dry Stout
December 11, 2020

  • FINISHED
    Status
  • 1476 days ago
    Brewday
  • 1475 days ago
    Fermentation start date
  • 1449 days ago
    Secondary
  • ---
    Dry hops date
  • 1406 days ago
    Priming
Updated 1406 days ago

Mash and boil

  • 84.1 %
    Actual mash efficiency
  • ---
    Pre-boil gravity
  • 14.3
    Original gravity BLG
  • 56
    Batch IBU

Fermentation

  • 28 liter(s)
    Primary size
  • ---
    Boil loss
  • ---
    Post-primary gravity
  • 3
    Final gravity BLG
  • 6.3 %
    ABV
  • 79.9 %
    Attenuation

Priming

  • 28 liter(s)
    Priming size
  • 266
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 2.4
    Volumes of CO2
  • Table sugar
    Priming sugar
  • 179.9 g
    Priming sugar amount
  • 23 C
    Priming beer temp

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
January 7, 2021 SECONDARY --- --- ---
Dodane kostki z beczki dębowej(Whisky cubes) moczone przez 6 miesięcy w whisky. Powinno się moczyć przez 2-3 tygodnie.
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