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  4. #33 - Pale Ale - baza pod Imbirowe i Miętowe

#33 - Pale Ale - baza pod Imbi...
October 21, 2018

  • FINISHED
    Status
  • 2021 days ago
    Brewday
  • 2021 days ago
    Fermentation start date
  • 2010 days ago
    Secondary
  • ---
    Dry hops date
  • 1998 days ago
    Priming
Updated 1997 days ago

Mash and boil

  • 79.4 %
    Actual mash efficiency
  • 12
    Pre-boil gravity BLG
  • 13.2
    Original gravity BLG
  • 25
    Batch IBU

Fermentation

  • 35 liter(s)
    Primary size
  • ---
    Boil loss
  • 3.7
    Post-primary gravity BLG
  • 3
    Final gravity BLG
  • 5.6 %
    ABV
  • 78.1 %
    Attenuation

Priming

  • 34 liter(s)
    Priming size
  • 174
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 2.5
    Volumes of CO2
  • Table sugar
    Priming sugar
  • 215.5 g
    Priming sugar amount
  • 18 C
    Priming beer temp

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
October 21, 2018 PRIMARY --- --- ---
Warka podzielona na 17 i 18 litrów.
1. Napar z 40 g mięty pieprzowej (ekspresowa z Tesco) w 1,75 litra.
2. Napar z 75 g obranego i drobino pokrojonego imbiru w 1,75 litra.

Warki po dodaniu ostudzonego naparu ok. 12 Blg.

1. Do Miętowego Ale - drożdże US-04.
2. Do Imbirowego Ale - drożdże US-05.
November 1, 2018 SECONDARY --- --- ---
Miętowe i imbirowe 3 Blg
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