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#81 - Session NEIPA
February 5, 2018

  • FINISHED
    Status
  • 2483 days ago
    Brewday
  • 2483 days ago
    Fermentation start date
  • 2469 days ago
    Secondary
  • 2469 days ago
    Dry hops date
  • 2461 days ago
    Priming
Updated 2459 days ago

Mash and boil

  • 81.9 %
    Actual mash efficiency
  • 11.1
    Pre-boil gravity BLG
  • 12.5
    Original gravity BLG
  • 19
    Batch IBU

Fermentation

  • 23 liter(s)
    Primary size
  • 6 liter(s)
    Boil loss
  • 3.4
    Post-primary gravity BLG
  • 3
    Final gravity BLG
  • 5.2 %
    ABV
  • 76.8 %
    Attenuation

Priming

  • 23 liter(s)
    Priming size
  • 165
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 2
    Volumes of CO2
  • Corn sugar
    Priming sugar
  • 115.2 g
    Priming sugar amount
  • 20 C
    Priming beer temp

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
February 5, 2018 PRIMARY 12.5 BLG 21.5 C ---
Starter 1.2L YeastBay Vermont Ale zadany w temp. pokojowej (21st). Fermentor wystawiony na balkon do schlodzenia.
February 5, 2018 PRIMARY 12.5 BLG 18.3 C ---
February 7, 2018 PRIMARY --- 18.5 C ---
Dodaje pierwsza dawke chmielu na zimno (w 1szym dniu aktywnej fermentacji).
February 12, 2018 PRIMARY --- 21 C ---
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