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  4. #4 - COFFEE Dry STOUT

#4 - COFFEE Dry STOUT
June 7, 2019

  • FINISHED
    Status
  • 2030 days ago
    Brewday
  • 2029 days ago
    Fermentation start date
  • ---
    Secondary
  • ---
    Dry hops date
  • 2009 days ago
    Priming
Updated 2007 days ago

Mash and boil

  • 85.3 %
    Actual mash efficiency
  • 13
    Pre-boil gravity BLG
  • 14
    Original gravity BLG
  • 33
    Batch IBU

Fermentation

  • 47 liter(s)
    Primary size
  • 5 liter(s)
    Boil loss
  • ---
    Post-primary gravity
  • 5
    Final gravity BLG
  • 5 %
    ABV
  • 65.3 %
    Attenuation

Priming

  • 18 liter(s)
    Priming size
  • 266
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 2
    Volumes of CO2
  • Table sugar
    Priming sugar
  • 82 g
    Priming sugar amount
  • 20 C
    Priming beer temp

Mash checks

# Check at Temp Gravity pH
1 June 7, 2019 at 3:27 PM 72 C --- 5.5
woda 7,15 ph do zacierania
po dodaniu slodow 5,50 ph
na 30 min przed końcem dodane palone slody
1:47 zacieranie
po filtracji 13 blg
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