PL | EN
#12 - ManGose
October 13, 2017
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FINISHEDStatus
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2506 days agoBrewday
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2505 days agoFermentation start date
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2489 days agoSecondary
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2487 days agoDry hops date
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2473 days agoPriming
![](/uploads/qr-code/6888bb235fa5c83686171dfa61bac8d9.png)
Updated 2473 days ago
Mash and boil
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86.6 %Actual mash efficiency
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11.5Pre-boil gravity BLG
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14Original gravity BLG
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12Batch IBU
Fermentation
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19 liter(s)Primary size
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4.5 liter(s)Boil loss
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4Post-primary gravity BLG
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3.5Final gravity BLG
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5.8 %ABV
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75.9 %Attenuation
Priming
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21 liter(s)Priming size
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261Calories per 12oz
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Re-fermentationCarbonation type
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2.8Volumes of CO2
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Table sugarPriming sugar
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159.5 gPriming sugar amount
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18.5 CPriming beer temp
Mash checks
# | Check at | Temp | Gravity | pH | ||
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1 | October 13, 2017 at 9:02 PM | --- | --- | --- | ||
woda do wysładzania nalana z bojlera do gara i dodatkowo podgrzana |
Fermentation checks
Check at | Step | Gravity | Beer temp | Surrounding temp | FFT | |
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October 30, 2017 | PRIMARY | 3.5 BLG | 19 C | --- | ||
November 8, 2017 | SECONDARY | 3.5 BLG | 19 C | --- | ||
Dodane bakterie: 1 L wody z 100g suchego ekstraktu słodowego + pół małego jogurtu typu greckiego (hodowane przez 3 dni). Dodatkowo 4 kg pulpy z mango (zrobione ze świeżych, dojrzałych owoców i zamrożone). |
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