PL | EN
#64 - Pilzner Niemiecki
October 15, 2017
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FINISHEDStatus
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2498 days agoBrewday
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2498 days agoFermentation start date
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2478 days agoSecondary
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---Dry hops date
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2455 days agoPriming
![](/uploads/qr-code/c46e193d872d822cb00f32226e914b14.png)
Updated 2453 days ago
Mash and boil
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69 %Actual mash efficiency
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10.7Pre-boil gravity BLG
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11.8Original gravity BLG
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32Batch 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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2.5Post-primary gravity BLG
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2.5Final gravity BLG
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5 %ABV
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79.4 %Attenuation
Priming
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11.1 liter(s)Priming size
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217Calories per 12oz
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Re-fermentationCarbonation type
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2.35Volumes of CO2
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Table sugarPriming sugar
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61 gPriming sugar amount
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16 CPriming beer temp
Mash checks
# | Check at | Temp | Gravity | pH | ||
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1 | October 15, 2017 at 2:07 PM | --- | --- | --- | ||
18,5 l wody zacierania (całość), BIAB 55°C - 10min 63°C - 30min Odebrana 1/3 zacieru 72°C - 15 min dekokt 100°C - 10 min dekokt 72°C - 20 min 78°C - 10 min |
Fermentation checks
Check at | Step | Gravity | Beer temp | Surrounding temp | FFT | |
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October 15, 2017 | PRIMARY | --- | --- | 10 C | ||
Zadano drożdże w 19,5 C, przeniesiono do lodówki styropianowej z trzema butelkami pet z lodem (2 x 2L + 1 X 1,5L) | ||||||
October 29, 2017 | PRIMARY | --- | --- | 16 C | ||
Przerwa diacetylowa 3 dni w około 15-17 stopni Celcjusza. Od 29/10/2017 do 01/11/2017 | ||||||
November 1, 2017 | PRIMARY | --- | --- | 16 C | ||
Przerwa diacetylowa 3 dni w około 15-17 stopni Celcjusza. Od 29/10/2017 do 01/11/2017 | ||||||
November 1, 2017 | PRIMARY | --- | --- | 11 C | ||
Przeniesiono do lodówki (AGD) | ||||||
November 2, 2017 | PRIMARY | --- | --- | 5.7 C | ||
November 3, 2017 | PRIMARY | --- | --- | 4.4 C | ||
November 3, 2017 | PRIMARY | --- | --- | 8 C | ||
Przeniesiono na balkon temp 6-11 st. C | ||||||
November 4, 2017 | SECONDARY | 2 BLG | --- | 2 C | ||
Laserowanie w lodówce przez 3 tygodnie w temp jak najbliżej 0 st. C (0-5 STOPNI) | ||||||
November 6, 2017 | SECONDARY | --- | --- | 3 C | ||
November 7, 2017 | SECONDARY | --- | --- | 2.2 C |
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