PL | EN
#7 - Stout 12blg
January 12, 2018
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FINISHEDStatus
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2540 days agoBrewday
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2540 days agoFermentation start date
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2527 days agoSecondary
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---Dry hops date
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2518 days agoPriming
Updated 2518 days ago
Mash and boil
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76.1 %Actual mash efficiency
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11Pre-boil gravity BLG
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12Original gravity BLG
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20Batch IBU
Fermentation
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14 liter(s)Primary size
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---Boil loss
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4Post-primary gravity BLG
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4Final gravity BLG
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4.4 %ABV
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67.6 %Attenuation
Priming
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8.5 liter(s)Priming size
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225Calories per 12oz
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Re-fermentationCarbonation type
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2Volumes of CO2
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Corn sugarPriming sugar
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39.5 gPriming sugar amount
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17 CPriming beer temp
Mash checks
| # | Check at | Temp | Gravity | pH | ||
|---|---|---|---|---|---|---|
| 1 | January 12, 2018 at 1:39 PM | --- | 19 BLG | --- | ||
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Briess - Pale Ale Malt, Fawcett - Brown, Płatki owsiane 45 min w 64C Fawcett - Pale Chocolate 30 min w 72C |
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Fermentation checks
| Check at | Step | Gravity | Beer temp | Surrounding temp | FFT | |
|---|---|---|---|---|---|---|
| January 21, 2018 | PRIMARY | 6 BLG | 17 C | 16 C | ||
|
fermentacja w 2 fermentorach 10l i 9l 21.01.2018 9l zlanie na cichą i dodanie 15gr płatków whisky macerowanych w burbonie i 1/2 laski wanilii 24.01.2018 10l zlanie na cichą i dodanie 20gr płatków rum macerowanych w rumie |
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| January 24, 2018 | SECONDARY | --- | --- | --- | ||
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fermentacja w 2 fermentorach 10l i 9l 21.01.2018 9l zlanie na cichą i dodanie 15gr płatków whisky macerowanych w burbonie i 1/2 laski wanilii 24.01.2018 10l zlanie na cichą i dodanie 20gr płatków rum macerowanych w rumie 29.01.2018 do rumu dodano 45gram wiórków kokosowych odtłuszczonych na patelni 02.01.2018 butelkowanie whisky, 8,5 litra, glukoza do refermentacji 33gr. |
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