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  4. #86 - Berliner na lacto #2

#86 - Berliner na lacto #2
October 27, 2020

  • FINISHED
    Status
  • 1277 days ago
    Brewday
  • 1273 days ago
    Fermentation start date
  • 1257 days ago
    Secondary
  • ---
    Dry hops date
  • 1211 days ago
    Priming
Updated 1155 days ago

Mash and boil

  • 82.8 %
    Actual mash efficiency
  • 10
    Pre-boil gravity BLG
  • 8.8
    Original gravity BLG
  • ---
    Batch IBU

Fermentation

  • 27 liter(s)
    Primary size
  • 3 liter(s)
    Boil loss
  • 2
    Post-primary gravity BLG
  • 0.1
    Final gravity BLG
  • 4.5 %
    ABV
  • 98.9 %
    Attenuation

Priming

  • 10 liter(s)
    Priming size
  • 110
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 1
    Volumes of CO2
  • Corn sugar
    Priming sugar
  • ---
    Priming sugar amount
  • 1 C
    Priming beer temp

Mash checks

# Check at Temp Gravity pH
1 November 2, 2020 at 11:11 AM --- --- ---
Do zacierania dodane 2 ml kwasu mlekowego 80%

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
October 27, 2020 PRIMARY --- --- ---
Brzeczka skorygowana kwasem mlekowym do pH ok. 4,4 i zaszczepiona 3 g bakterii lacto plantarum
October 30, 2020 PRIMARY --- --- ---
Brzeczka zaszczepiona drożdżami US-05 (rozsypane po powierzchni, pH=3,3
November 5, 2020 PRIMARY --- 22 C 22 C
Wiadro przeniesione do piwnicy (22 st). Temp piwa od 30.10 do 5.11 podnoszona stopniowo od 16 do 19,5
November 12, 2020 PRIMARY 2 BLG 22 C 22 C
November 16, 2020 SECONDARY 2 BLG --- 18.5 C
Warka podzielona:
1. 11,5 l czystego
2. 14,5 l zlane na 1,5 kg mrożonych owoców (porzeczka+malina)
November 23, 2020 SECONDARY --- --- ---
Zabutelkowana wersja czysta - 11 l, gazowanie 77 g glukozy
Pomiar owocowego - 4,8 Blg
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