PL | EN
#30 - PILS
January 10, 2018
-
FINISHEDStatus
-
2411 days agoBrewday
-
2411 days agoFermentation start date
-
2386 days agoSecondary
-
---Dry hops date
-
2341 days agoPriming
![](/uploads/qr-code/68cb01ae473eff0575f0bec7941d285e.png)
Updated 2340 days ago
Mash and boil
-
76.2 %Actual mash efficiency
-
11.8Pre-boil gravity BLG
-
12.5Original gravity BLG
-
27Batch IBU
Fermentation
-
15 liter(s)Primary size
-
1.5 liter(s)Boil loss
-
---Post-primary gravity
-
2.2Final gravity BLG
-
5.6 %ABV
-
83 %Attenuation
Priming
-
13.5 liter(s)Priming size
-
230Calories per 12oz
-
Re-fermentationCarbonation type
-
2Volumes of CO2
-
Table sugarPriming sugar
-
47.7 gPriming sugar amount
-
12 CPriming beer temp
Mash checks
# | Check at | Temp | Gravity | pH | ||
---|---|---|---|---|---|---|
1 | January 10, 2018 at 9:07 AM | 67 C | --- | --- | ||
godzina wysładzania na lenia. od 67'c do 61'c. próba jodowa pozytywna. dalej zgodnie z przepisem. Woda RO 100% |
Fermentation checks
Check at | Step | Gravity | Beer temp | Surrounding temp | FFT | |
---|---|---|---|---|---|---|
January 10, 2018 | PRIMARY | 12.5 BLG | 11 C | 11 C | ||
Spore straty przy filtracji chmielin. Około 3-4 lirty. wczesniej dolonao 2 litry wody. Blg wynosiło 14,5 drożdze rechydryzowane w temp 20 stopni. Mieszane 10 minut |
||||||
January 12, 2018 | PRIMARY | --- | 10 C | 10 C | ||
fermentacja ruszyła nismiało po około 36 godzinach | ||||||
January 15, 2018 | PRIMARY | --- | 10 C | 10 C | ||
bulka | ||||||
January 16, 2018 | PRIMARY | --- | 9 C | 7.5 C | ||
bulka żwawiej | ||||||
January 17, 2018 | PRIMARY | --- | 9 C | 7 C | ||
bulka | ||||||
January 18, 2018 | PRIMARY | --- | 9 C | 7 C | ||
bulka | ||||||
January 19, 2018 | PRIMARY | --- | 9 C | 8 C | ||
bulkanie zwalnia | ||||||
January 23, 2018 | PRIMARY | --- | 9 C | 8 C | ||
bulka. raz na około 3 minuty | ||||||
January 25, 2018 | PRIMARY | --- | 9 C | 9 C | ||
dalej bulka, fermentor puchnie. Zestawione na podłogę. | ||||||
February 4, 2018 | SECONDARY | --- | 9 C | 9 C | ||
mocne uderzenie siarki po otwarciu fermentora. Potem nieprzyjemny zapach znikł. Pojawił się charakterystyczny dla pilzneńskiego aromat zboża |
We introduced new Standard account. Check current subscription plans.
Do you know that PRO members receive notifications about fermenting batches? Become a PRO member!