PL | EN
#3 - A'la Witbier #3
February 3, 2018
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FINISHEDStatus
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2411 days agoBrewday
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2410 days agoFermentation start date
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2393 days agoSecondary
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---Dry hops date
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2386 days agoPriming
![](/uploads/qr-code/dcc7c01a8c75dd881e45f5131fc88d32.png)
Updated 2386 days ago
Mash and boil
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83.8 %Actual mash efficiency
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11Pre-boil gravity BLG
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11Original gravity BLG
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13Batch IBU
Fermentation
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12.5 liter(s)Primary size
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1 liter(s)Boil loss
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5Post-primary gravity BLG
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4Final gravity BLG
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3.8 %ABV
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64.5 %Attenuation
Priming
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12.5 liter(s)Priming size
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207Calories per 12oz
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Re-fermentationCarbonation type
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2.4Volumes of CO2
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Table sugarPriming sugar
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76.9 gPriming sugar amount
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20 CPriming beer temp
Mash checks
# | Check at | Temp | Gravity | pH | ||
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1 | February 2, 2018 at 6:32 PM | 44 C | 2 BLG | --- | ||
I. Słód pszeniczny Płatki pszeniczne - Czas przerwy 20min |
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2 | February 2, 2018 at 6:32 PM | 63 C | 18 BLG | --- | ||
II. dodanie słodów jęczmiennych - Czas przerwy 45min | ||||||
3 | February 2, 2018 at 6:32 PM | 72 C | 19 BLG | --- | ||
III. - Czas przerwy 20min | ||||||
4 | February 2, 2018 at 6:32 PM | 77 C | --- | --- | ||
Wygrzanie do 77-78st i filtracja |
Fermentation checks
Check at | Step | Gravity | Beer temp | Surrounding temp | FFT |
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February 12, 2018 | PRIMARY | 5 BLG | 19 C | 18 C |
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