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  4. #39 - Nantucket v4

#39 - Nantucket v4
February 2, 2020

  • FINISHED
    Status
  • 1756 days ago
    Brewday
  • 1756 days ago
    Fermentation start date
  • 1745 days ago
    Secondary
  • 1745 days ago
    Dry hops date
  • 1741 days ago
    Priming
Updated 1740 days ago

Mash and boil

  • 61.6 %
    Actual mash efficiency
  • 11.5
    Pre-boil gravity BLG
  • 14
    Original gravity BLG
  • 35
    Batch IBU

Fermentation

  • 9 liter(s)
    Primary size
  • 3 liter(s)
    Boil loss
  • 2.5
    Post-primary gravity BLG
  • 2.5
    Final gravity BLG
  • 6.3 %
    ABV
  • 82.7 %
    Attenuation

Priming

  • 9 liter(s)
    Priming size
  • 183
    Calories per 12oz
  • Forced
    Carbonation type
  • 2.2
    Volumes of CO2

Mash checks

# Check at Temp Gravity pH
1 February 2, 2020 at 9:43 AM 67 C 11.5 BLG 5.12
pH zacieru 5,12 - za dużo kwasu mlekowego, w sumie dodane ok. 3ml ze słodem. Z tego wynika, że 2ml kwasu na 10L + słód (ok. 3,5kg)
5,68 pH wody do wysładzania
5,66 pH brzeczki na 10 minut przed końcem zacierania.
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