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#50 - witbier
March 16, 2019

  • FINISHED
    Status
  • 1874 days ago
    Brewday
  • 1874 days ago
    Fermentation start date
  • 1864 days ago
    Secondary
  • ---
    Dry hops date
  • 1858 days ago
    Priming
Updated 1857 days ago

Mash and boil

  • 91.5 %
    Actual mash efficiency
  • 11
    Pre-boil gravity BLG
  • 12.8
    Original gravity BLG
  • 16
    Batch IBU

Fermentation

  • 26 liter(s)
    Primary size
  • 4 liter(s)
    Boil loss
  • 1.5
    Post-primary gravity BLG
  • 2
    Final gravity BLG
  • 5.9 %
    ABV
  • 84.9 %
    Attenuation

Priming

  • 23 liter(s)
    Priming size
  • 167
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 2.2
    Volumes of CO2
  • Table sugar
    Priming sugar
  • 109.6 g
    Priming sugar amount
  • 15 C
    Priming beer temp

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
March 26, 2019 PRIMARY 1.5 BLG 25 C 25 C
temperatura piwa:
16-18 : 18C
19: 19C
20: 20C
21: 21C
22: 22C
23: 23C
24-26:25C
March 27, 2019 SECONDARY 1.5 BLG 25 C 25 C
Piwo podzielono na 2 cześć po ~12l
do pierwszej dodano zest z 2 grapefruitów i sok z nich
do drugiej dodano zest z 4 pomarańczy i połowy cytryny i sok z nich
March 29, 2019 SECONDARY --- --- 10 C
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