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#95 - Niemka #2 - Hefe-Weizen...
February 16, 2019

  • FINISHED
    Status
  • 1895 days ago
    Brewday
  • 1894 days ago
    Fermentation start date
  • 1879 days ago
    Secondary
  • ---
    Dry hops date
  • 1861 days ago
    Priming
Updated 1832 days ago

Mash and boil

  • 83 %
    Actual mash efficiency
  • ---
    Pre-boil gravity
  • 13
    Original gravity BLG
  • 15
    Batch IBU

Fermentation

  • 24 liter(s)
    Primary size
  • ---
    Boil loss
  • 3
    Post-primary gravity BLG
  • 3
    Final gravity BLG
  • 5.5 %
    ABV
  • 77.8 %
    Attenuation

Priming

  • 22.5 liter(s)
    Priming size
  • 171
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 2.8
    Volumes of CO2
  • Table sugar
    Priming sugar
  • 174.5 g
    Priming sugar amount
  • 20 C
    Priming beer temp

Mash checks

# Check at Temp Gravity pH
1 February 16, 2019 at 2:22 PM 64 C --- ---
po 40 minutach jeszcze nie było zatarte potrzebowało jeszcze 10 minut.

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
February 16, 2019 PRIMARY 13 BLG 20 C ---
Fermentor: F10 dezynfekcja NaOH + OXI
Chmieliny i osad odfiltrowany pończochą dezynfekcja gotowanie + OXI
Starter 1000ml o temp. 20C dodany do brzeczki o temp. 18C o godzinie 16.00.
February 17, 2019 PRIMARY --- 18 C ---
Bulka sobie
February 18, 2019 PRIMARY --- 18 C ---
Bulka sobie
February 19, 2019 PRIMARY --- --- ---
Nie wiem jaka była temperatura.
February 20, 2019 PRIMARY --- --- ---
Nie wiem jaka była temperatura.
February 21, 2019 PRIMARY --- --- ---
Nie wiem jaka była temperatura.
February 22, 2019 PRIMARY --- 18 C ---
Bulka sobie. Troszkę drożdży wyszło na spacer.
February 23, 2019 PRIMARY --- 18 C ---
Koniec burzliwej.
February 24, 2019 PRIMARY --- 18 C ---
February 25, 2019 PRIMARY --- 19 C ---
February 26, 2019 PRIMARY --- 19 C ---
February 27, 2019 PRIMARY --- 20 C ---
February 28, 2019 PRIMARY --- 20 C ---
March 3, 2019 SECONDARY 3 BLG 20 C ---
Fermentor: F6 dezynfekcja NaOH + OXI
Przelane najmniejszym wężykiem dezynfekcja NaOH + OXI

Dodałem 900 gram pulpy z mango
March 4, 2019 SECONDARY --- 16 C ---
March 5, 2019 SECONDARY --- 16 C ---
March 6, 2019 SECONDARY --- 16 C ---
March 7, 2019 SECONDARY --- 17 C ---
March 8, 2019 SECONDARY --- 18 C ---
March 9, 2019 SECONDARY --- 19 C ---
March 10, 2019 SECONDARY --- 19 C ---
March 11, 2019 SECONDARY --- 20 C ---
March 12, 2019 SECONDARY --- 20 C ---
March 13, 2019 SECONDARY --- 20 C ---
Dodałem rano 400ml soku przecierowego z czarnej porzeczki.
March 14, 2019 SECONDARY --- 20 C ---
March 15, 2019 SECONDARY --- 20 C ---
March 16, 2019 SECONDARY --- 20 C ---
Dodałem 450g czarnej porzeczki mrożonej.
March 17, 2019 SECONDARY --- 20 C ---
March 18, 2019 SECONDARY --- 20 C ---
March 19, 2019 SECONDARY 1.5 BLG 20 C ---
March 20, 2019 SECONDARY --- 20 C ---
March 21, 2019 SECONDARY --- 20 C ---
March 22, 2019 SECONDARY 3 BLG 20 C ---
Butelki myte OXI + ryż. Dezynfekowane Star San 2.5ml na litr. Przed rozlewem nie płukane. Kapsle dezynfekowane w Star San.
Na butelkę dodane 4g cukru.
Na każdą butelkę strzał CO2.
Rozlew kranikiem bezpośrednio z fermentora F3.
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