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#14 - LasKwasDynias
January 27, 2018

  • FINISHED
    Status
  • 2491 days ago
    Brewday
  • 2489 days ago
    Fermentation start date
  • 2479 days ago
    Secondary
  • ---
    Dry hops date
  • 2470 days ago
    Priming
Updated 2470 days ago

Mash and boil

  • 86.9 %
    Actual mash efficiency
  • 11.1
    Pre-boil gravity BLG
  • 12
    Original gravity BLG
  • 7
    Batch IBU

Fermentation

  • 20 liter(s)
    Primary size
  • 5 liter(s)
    Boil loss
  • 3.6
    Post-primary gravity BLG
  • 3.9
    Final gravity BLG
  • 4.4 %
    ABV
  • 68.4 %
    Attenuation

Priming

  • 19 liter(s)
    Priming size
  • 160
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 3
    Volumes of CO2
  • Corn sugar
    Priming sugar
  • 166.5 g
    Priming sugar amount
  • 15 C
    Priming beer temp

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
January 29, 2018 PRIMARY --- --- ---
Starter zakwaszania: 36mld CFU Lactobacillus rhamnosus, 24h w temperaturze około 30stopni
Zakwaszanie, brzeczka 5.5Ph (zapomniałem dodać kwasu do wysładzania by zbić do mniejszej wartości), dodany starter na 48 h w temperaturach około 30stopni (pas grzewczy na garnek)
Po gotowaniu było 16BLG, 15 litrów ! Dolano 5l wody -> 12 BLG
Ph po zakwaszaniu okoł 4.0Ph
February 3, 2018 PRIMARY 3.9 BLG 19 C 19 C
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