PL | EN
#10 - Trippel
April 27, 2017
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FINISHEDStatus
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2669 days agoBrewday
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2669 days agoFermentation start date
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2654 days agoSecondary
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---Dry hops date
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2631 days agoPriming
![](/uploads/qr-code/8f41581ecc09b74ac7ae66e4f42d4280.png)
Updated 2631 days ago
Mash and boil
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92.8 %Actual mash efficiency
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16Pre-boil gravity BLG
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19Original gravity BLG
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27Batch IBU
Fermentation
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22 liter(s)Primary size
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---Boil loss
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3.3Post-primary gravity BLG
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2Final gravity BLG
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9.8 %ABV
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90.1 %Attenuation
Priming
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21.5 liter(s)Priming size
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352Calories per 12oz
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Re-fermentationCarbonation type
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2.2Volumes of CO2
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Table sugarPriming sugar
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115.1 gPriming sugar amount
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20 CPriming beer temp
Mash checks
# | Check at | Temp | Gravity | pH | ||
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1 | April 27, 2017 at 9:38 AM | 40 C | --- | 7 | ||
Dodanie acid Malt |
Fermentation checks
Check at | Step | Gravity | Beer temp | Surrounding temp | FFT | |
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April 28, 2017 | PRIMARY | --- | 18 C | 17 C | ||
May 3, 2017 | PRIMARY | --- | 18 C | 19 C | ||
przeniosione wieczorem do przedpokoju 19,8 stopni | ||||||
May 4, 2017 | PRIMARY | 9 BLG | 19 C | 20 C | ||
Przeniesione rano do kuchni, zebrana gęstwa z piany, Brix 13 czyli niby 9 blg | ||||||
May 5, 2017 | PRIMARY | --- | 22 C | --- | ||
Położyłem na mate grzewczą temperatura pomiędzy 21-22. Dodałem tak 50-100ml ciemnego syropu kandyzowanego | ||||||
May 12, 2017 | SECONDARY | 3.3 BLG | 22 C | 20 C | ||
przedpokój | ||||||
May 23, 2017 | SECONDARY | --- | --- | 20 C | ||
9. 1brix błąd musiało być 10.1. Albo wzrosło do 10 później. |
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