PL | EN
#15 - Moore
October 25, 2023
-
FINISHEDStatus
-
297 days agoBrewday
-
296 days agoFermentation start date
-
288 days agoSecondary
-
---Dry hops date
-
276 days agoPriming
![](/uploads/qr-code/e14af876d4a077f7a192c0ce0aa7c084.png)
Updated 275 days ago
Mash and boil
-
90.4 %Actual mash efficiency
-
11.7Pre-boil gravity BLG
-
12.5Original gravity BLG
-
27Batch IBU
Fermentation
-
23 liter(s)Primary size
-
7 liter(s)Boil loss
-
5Post-primary gravity BLG
-
4.5Final gravity BLG
-
4.4 %ABV
-
65 %Attenuation
Priming
-
22.5 liter(s)Priming size
-
237Calories per 12oz
-
Re-fermentationCarbonation type
-
1.6Volumes of CO2
-
Table sugarPriming sugar
-
66.5 gPriming sugar amount
-
20 CPriming beer temp
Mash checks
# | Check at | Temp | Gravity | pH | ||
---|---|---|---|---|---|---|
1 | October 25, 2023 at 1:13 PM | --- | --- | --- | ||
Zacieranie skończone po 60 minutach. Dodano sole, temperatura mierzona na małym termometrze. pH zacieru 4,96 pH wody do wysładzania 5,90 Filtracja szybka |
Fermentation checks
Check at | Step | Gravity | Beer temp | Surrounding temp | FFT | |
---|---|---|---|---|---|---|
October 25, 2023 | PRIMARY | 12.5 BLG | 20 C | 18 C | ||
Rehydratacja drożdży 18*C w coolbox'ie Gęstość 12-13BLG |
||||||
October 31, 2023 | PRIMARY | 5.5 BLG | 22 C | 22 C | ||
Od 27.10 ok. 17:00 co dobę temperatura podwyższana z 18*C do 22*C. BLG mierzone 29.10 wskazało mniej więcej tyle samo. Wydaję mi się, że czuć autolizę lub mocny diacetyl. |
We introduced new Standard account. Check current subscription plans.
Do you know that PRO members have fully automated inventory stock tracking? Become a PRO member!