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#2 - 10. BIPA
February 27, 2018

  • FINISHED
    Status
  • 2447 days ago
    Brewday
  • 2447 days ago
    Fermentation start date
  • 2437 days ago
    Secondary
  • 2431 days ago
    Dry hops date
  • 2424 days ago
    Priming
Updated 2424 days ago

Mash and boil

  • 70.5 %
    Actual mash efficiency
  • 12.5
    Pre-boil gravity BLG
  • 14
    Original gravity BLG
  • 60
    Batch IBU

Fermentation

  • 20.2 liter(s)
    Primary size
  • 1 liter(s)
    Boil loss
  • 4.8
    Post-primary gravity BLG
  • 4.8
    Final gravity BLG
  • 5.2 %
    ABV
  • 66.7 %
    Attenuation

Priming

  • 17 liter(s)
    Priming size
  • 265
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 2
    Volumes of CO2
  • Corn sugar
    Priming sugar
  • 88.7 g
    Priming sugar amount
  • 22 C
    Priming beer temp

Mash checks

# Check at Temp Gravity pH
1 February 27, 2018 at 2:12 PM --- --- ---
Wszystkie słody wsypane do 20,1 L wody 70C - temp zacieru 67. 30 minut w 67 - 71. Kolejne 50 71-68. Podgrzanie do 77 przeniesienie zacieru.
20 minut na ustanie złoża, przygotowanie 14L do wysładzania - 74C. Wysładzanie do 24L.

8L brzeczki przedniej 16 Brix (15,4 BLG)
Ostatecznie 24L 13 Brix (12,5 BLG)

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
February 27, 2018 PRIMARY --- --- ---
20,2L w fermentorze, 14,6 Brix (14 BLG). Drożdże zadane w 27C (4h chłodzenia w wannie)
March 6, 2018 PRIMARY 4.8 BLG 21 C ---
Odczyt 8,8 Brix (8,46 BLG) -> 4,8 BLG po korekcji
March 9, 2018 PRIMARY --- --- ---
Odczyt 8,8 Brix (8,46 BLG) -> 4,8 BLG po korekcji

Zlanie na cichą - ~19,5 L w fermentorze
March 15, 2018 SECONDARY --- --- ---
BLG bez zmian, dodanie chmielu.
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