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  4. #16 - Whisky Stout

#16 - Whisky Stout
March 31, 2018

  • FINISHED
    Status
  • 2463 days ago
    Brewday
  • 2463 days ago
    Fermentation start date
  • ---
    Secondary
  • ---
    Dry hops date
  • 2437 days ago
    Priming
Updated 2423 days ago

Mash and boil

  • 81.6 %
    Actual mash efficiency
  • 13.8
    Pre-boil gravity BLG
  • 15.4
    Original gravity BLG
  • 72
    Batch IBU

Fermentation

  • 25 liter(s)
    Primary size
  • 4.2 liter(s)
    Boil loss
  • ---
    Post-primary gravity
  • 5.5
    Final gravity BLG
  • 5.6 %
    ABV
  • 65.4 %
    Attenuation

Priming

  • 24 liter(s)
    Priming size
  • 294
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 2.1
    Volumes of CO2
  • Corn sugar
    Priming sugar
  • 137.9 g
    Priming sugar amount
  • 23 C
    Priming beer temp

Mash checks

# Check at Temp Gravity pH
1 March 31, 2018 at 6:04 PM --- --- ---
Po 40 minutach dodane 5,2 litra wody wrzącej z gipsem piwowarskim. Podgrzane jeszcze chwilę do uzyskania 72°C.

Przed gotowaniem: 13.8 Blg (14.4 refra), 30,8kg = 29,2l.
Po gotowaniu 15.4 Blg (16.2 refra), 26,6kg = 25l.
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