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  4. #53 - Marcowe // Rumpelsztyk

#53 - Marcowe // Rumpelsztyk
February 9, 2017

  • FINISHED
    Status
  • 2877 days ago
    Brewday
  • 2877 days ago
    Fermentation start date
  • 2860 days ago
    Secondary
  • ---
    Dry hops date
  • 2835 days ago
    Priming
Updated 2823 days ago

Mash and boil

  • 84.2 %
    Actual mash efficiency
  • 12
    Pre-boil gravity BLG
  • 13.4
    Original gravity BLG
  • 31
    Batch IBU

Fermentation

  • 30 liter(s)
    Primary size
  • ---
    Boil loss
  • 3.2
    Post-primary gravity BLG
  • 3.4
    Final gravity BLG
  • 5.5 %
    ABV
  • 75.5 %
    Attenuation

Priming

  • 30 liter(s)
    Priming size
  • 249
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 2.7
    Volumes of CO2
  • Corn sugar
    Priming sugar
  • 245.9 g
    Priming sugar amount
  • 21 C
    Priming beer temp

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
February 9, 2017 PRIMARY 13.4 BLG 11.8 C 6 C
Pomiar poczatkowy przed zadaniem drożdzy.
February 13, 2017 PRIMARY --- 11.2 C 6 C
February 22, 2017 PRIMARY --- 18 C 21 C
Przerwa diacetylowa.
February 15, 2017 PRIMARY 3.2 BLG 21 C 21 C
FFT
February 24, 2017 PRIMARY 4 BLG 20 C 21 C
Planowany koniec przerwy diacetylowe. Piwo jeszcze nie dofermentowalo, pozostawiam w domu na kolejne 2 dni.
February 26, 2017 PRIMARY 3.3 BLG 20 C 21 C
Fermentacja praktycznie zakonczona, ekstrakt na poziomie FFT. Zlewam na cicha i przenosze na balkon do lagerowania.
February 28, 2017 SECONDARY --- 5.6 C 6 C
Na balkonie w komorze fermentacyjnej, powoli schładzam do temperatury lagerowania (ok. 2-3 stC)
March 2, 2017 SECONDARY --- 3.1 C 2 C
Na balkonie w komorze fermentacyjnej. Chłodzenie lodem.
March 5, 2017 SECONDARY --- 2.6 C 8 C
Na balkonie w komorze fermentacyjnej. Chłodzenie lodem.
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