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  4. #6 - grodziskie 2.0 SH mandarina bavaria

#6 - grodziskie 2.0 SH mandari...
September 12, 2018

  • FINISHED
    Status
  • 2134 days ago
    Brewday
  • 2133 days ago
    Fermentation start date
  • 2126 days ago
    Secondary
  • 2124 days ago
    Dry hops date
  • 2113 days ago
    Priming
Updated 2113 days ago

Mash and boil

  • 72.2 %
    Actual mash efficiency
  • 6.9
    Pre-boil gravity BLG
  • 7.9
    Original gravity BLG
  • 27
    Batch IBU

Fermentation

  • 26 liter(s)
    Primary size
  • 2.6 liter(s)
    Boil loss
  • 3
    Post-primary gravity BLG
  • 3
    Final gravity BLG
  • 2.6 %
    ABV
  • 62.7 %
    Attenuation

Priming

  • 21 liter(s)
    Priming size
  • 104
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 3.18
    Volumes of CO2
  • Table sugar
    Priming sugar
  • 196.8 g
    Priming sugar amount
  • 21 C
    Priming beer temp

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
September 13, 2018 PRIMARY 7.9 BLG 17 C 18 C
Załadowałem całość do skrzyni ze styropianu. mimo temperatury otoczenia ok 17 stopni, fermentacja ruszyła w ciągu 6h. Zmiana butli z lodem w skrzyni co 12H
September 22, 2018 SECONDARY 3 BLG 15 C 15 C
Dorzuciłem 30 g Mandaryny bavarii (2dni)
September 25, 2018 SECONDARY 3 BLG 15 C 15 C
Dodałem kolejne 25g Mandaryny bavarii (2dni)
September 28, 2018 SECONDARY 3 BLG 15 C 15 C
50 g mosaic - do 01.10.2018 (3 dni)
October 1, 2018 SECONDARY 3 BLG 15 C 15 C
żelatyna 6g. na 2 dni. 6 gramów w 200ml przegotowanej wody.
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