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#64 - Coffe Milk Stout BIAB
January 2, 2019

  • FINISHED
    Status
  • 2022 days ago
    Brewday
  • 2022 days ago
    Fermentation start date
  • 2004 days ago
    Secondary
  • ---
    Dry hops date
  • 1986 days ago
    Priming
Updated 1986 days ago

Mash and boil

  • 90.7 %
    Actual mash efficiency
  • 13
    Pre-boil gravity BLG
  • 16
    Original gravity BLG
  • 16
    Batch IBU

Fermentation

  • 24.5 liter(s)
    Primary size
  • 3 liter(s)
    Boil loss
  • 7
    Post-primary gravity BLG
  • 6.5
    Final gravity BLG
  • 5.5 %
    ABV
  • 60.7 %
    Attenuation

Priming

  • 22 liter(s)
    Priming size
  • 219
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 2.3
    Volumes of CO2
  • Corn sugar
    Priming sugar
  • 143.8 g
    Priming sugar amount
  • 22 C
    Priming beer temp

Mash checks

# Check at Temp Gravity pH
1 January 2, 2019 at 4:02 PM 70 C --- ---
Start zacierania.
2 January 2, 2019 at 4:02 PM 67 C --- 5
Pomiar po 25 min zacierania.
3 January 2, 2019 at 4:50 PM --- --- ---
Po wyciągnięciu worka zostało 14 l brzeczki 17 Bx (bez laktozy). Przed zacieraniem wlano 26 l wody. Zasyp 6,65 kg. Po wysłodzeniu reszty worka 10 l wody wyszło 30,5 l, dolano wody do 31 l 15 Bx. Hydrometr pokazał 13 Blg po schłodzeniu do 30 deg.

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
January 2, 2019 PRIMARY --- 19 C ---
Drożdże zadano w 19 deg (chłodzenie 50 min). Profil temp. fermentacji: 2 dni 17 deg, 3 dzień 18 deg, 4 do 14 dnia wzrost liniowy do 22 deg (górna granica zalecana przez wyeast). Do 21 dnia stałe 22 deg.
January 20, 2019 SECONDARY 7 BLG 19 C ---
Do połowy dodano zaparzoną miętę z 20 torebek.
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