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  4. #62 - Irish Stout #1 - Browar na Wyżynie

#62 - Irish Stout #1 - Browar...
March 11, 2018

  • FINISHED
    Status
  • 2448 days ago
    Brewday
  • 2447 days ago
    Fermentation start date
  • ---
    Secondary
  • ---
    Dry hops date
  • 2425 days ago
    Priming
Updated 2424 days ago

Mash and boil

  • 85.1 %
    Actual mash efficiency
  • 10
    Pre-boil gravity BLG
  • 12
    Original gravity BLG
  • 25
    Batch IBU

Fermentation

  • 20 liter(s)
    Primary size
  • 0.1 liter(s)
    Boil loss
  • ---
    Post-primary gravity
  • 3.5
    Final gravity BLG
  • 4.6 %
    ABV
  • 71.7 %
    Attenuation

Priming

  • 19.5 liter(s)
    Priming size
  • 159
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 1.65
    Volumes of CO2
  • Table sugar
    Priming sugar
  • 61.5 g
    Priming sugar amount
  • 20 C
    Priming beer temp

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
March 11, 2018 PRIMARY 12 BLG 17 C ---
Fermentor: F6 dezynfekcja NaOH + OXI
Chmieliny i osad odfiltrowany sitkiem metalowym dezynfekcja OXI
Gęstość początkowa 12BLG.
Gęstwa zadana bezpośrednio z fermentora do fermentora o temp. 17C o godzinie 00.00.
March 12, 2018 PRIMARY --- 17 C ---
Ruszyły koło 17.00. Lag około 17h.
March 13, 2018 PRIMARY --- 17 C ---
Bulka sobie.
March 14, 2018 PRIMARY --- 18 C ---
Koniec fermentacji.
March 15, 2018 PRIMARY --- 19 C ---
March 16, 2018 PRIMARY --- 19 C ---
March 17, 2018 PRIMARY --- 18 C ---
March 18, 2018 PRIMARY --- 18 C ---
March 19, 2018 PRIMARY --- 14 C ---
March 20, 2018 PRIMARY --- 13 C ---
March 21, 2018 PRIMARY --- 13 C ---
March 22, 2018 PRIMARY --- 13 C ---
March 23, 2018 PRIMARY --- 13 C ---
April 3, 2018 PRIMARY 3.5 BLG --- ---
Butelki myte wodą z płynem do mycia naczyń i ryżem. Dezynfekowane OXI. Przed rozlewem nie płukane. Kapsle dezynfekowane w OXI. Rozlew wężem bezpośrednio z fermentora.
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