PL | EN

  1. Dashboard
  2. Public recipes
  3. Groszek PRO
  4. #90 - Polish Hazy SH IPA #1 - Browar na Wyżynie

#90 - Polish Hazy SH IPA #1 -...
December 30, 2018

  • FINISHED
    Status
  • 2190 days ago
    Brewday
  • 2190 days ago
    Fermentation start date
  • 2169 days ago
    Secondary
  • 2166 days ago
    Dry hops date
  • 2156 days ago
    Priming
Updated 2155 days ago

Mash and boil

  • 75.3 %
    Actual mash efficiency
  • 12.1
    Pre-boil gravity BLG
  • 13.9
    Original gravity BLG
  • 41
    Batch IBU

Fermentation

  • 22.4 liter(s)
    Primary size
  • 0.1 liter(s)
    Boil loss
  • 2
    Post-primary gravity BLG
  • 2
    Final gravity BLG
  • 6.5 %
    ABV
  • 86.2 %
    Attenuation

Priming

  • 18 liter(s)
    Priming size
  • 255
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 1.6
    Volumes of CO2
  • Table sugar
    Priming sugar
  • 53.2 g
    Priming sugar amount
  • 20 C
    Priming beer temp

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
December 30, 2018 PRIMARY 13.9 BLG 18 C ---
Fermentor: F7 dezynfekcja NaOH + OXI
Chmieliny i osad odfiltrowany pończochą dezynfekcja gotowanie + OXI
Gęstwa o temp. 16.5C dodany do brzeczki o temp. 18 C o godzinie 17.30.
Przeniesione do pomieszczenia gospodarczego.
December 31, 2018 PRIMARY --- 19 C ---
Bulka sobie
January 1, 2019 PRIMARY --- 22 C ---
Bulka sobie
January 2, 2019 PRIMARY --- 20 C ---
Bulka sobie
January 3, 2019 PRIMARY --- 20 C ---
Zakołysałem fermentorem.
January 4, 2019 PRIMARY --- 19.5 C ---
Bulka sobie
January 5, 2019 PRIMARY --- 19.5 C ---
Bulka sobie
January 6, 2019 PRIMARY --- 19.5 C ---
Koniec burzliwej.
January 7, 2019 PRIMARY --- 19.5 C ---
January 8, 2019 PRIMARY --- 19.5 C ---
January 9, 2019 PRIMARY --- 19.5 C ---
January 10, 2019 PRIMARY --- 20 C ---
January 11, 2019 PRIMARY --- 21 C ---
January 12, 2019 PRIMARY --- 22 C ---
January 13, 2019 PRIMARY --- 22 C ---
January 14, 2019 PRIMARY --- 22 C ---
January 15, 2019 PRIMARY --- 22 C ---
January 16, 2019 PRIMARY --- 22 C ---
January 17, 2019 PRIMARY --- 22 C ---
January 18, 2019 PRIMARY --- 22 C ---
January 19, 2019 PRIMARY --- 22 C ---
January 20, 2019 PRIMARY --- 22 C ---
January 20, 2019 SECONDARY 2 BLG 22 C ---
Fermentor: F6 dezynfekcja NaOH + OXI
Przelane najmniejszym wężykiem dezynfekcja NaOH + OXI

Na powierzchni piwa przed przelaniem biały nalot i kilka bombli. W smaku piwo ok. Przelałem na cichą zobaczymy co dalej.
January 21, 2019 SECONDARY --- 19.5 C ---
January 22, 2019 SECONDARY --- 19.5 C ---
January 23, 2019 SECONDARY --- 19.5 C ---
Wygląda czysto. Dodałem chmiel na zimno.
January 24, 2019 SECONDARY --- 19.5 C ---
January 25, 2019 SECONDARY --- 19.5 C ---
January 26, 2019 SECONDARY --- 19.5 C ---
January 27, 2019 SECONDARY --- 19.5 C ---
January 28, 2019 SECONDARY --- 19.5 C ---
January 29, 2019 SECONDARY 2 BLG 19.5 C ---
January 30, 2019 SECONDARY --- 20 C ---
January 31, 2019 SECONDARY --- 20 C ---
Fermentor: F1 dezynfekcja NaOH + OXI
Przelane najmniejszym wężykiem dezynfekcja NaOH + OXI

Bakteria nie dała złych posmaków aby nie rozwijała się w butelkach zakwasiłem dodatkiem 25g witaminy C i 25g kwasu cytrynowego
February 1, 2019 SECONDARY --- 20 C ---
February 2, 2019 SECONDARY 2 BLG 20 C ---
Butelki myte OXI + ryż. Dezynfekowane Star San 2.5ml na litr. Przed rozlewem nie płukane. Kapsle dezynfekowane w OXI.
Na butelkę dodane 1,6g cukru.
Na każdą butelkę strzał CO2.
Rozlew kranikiem bezpośrednio z fermentora F1.

Dodałem jeszcze 25g witaminy C i 25g kwasu cytrynowego. Ph gdzieś koło 4.
We introduced new Standard account. Check current subscription plans.
Do you know that PRO members can modify recipe for a single batch? Become a PRO member!