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  4. #9 - Niskoalkoholowy Stout

#9 - Niskoalkoholowy Stout
November 2, 2020

  • FINISHED
    Status
  • 1279 days ago
    Brewday
  • 1278 days ago
    Fermentation start date
  • 1269 days ago
    Secondary
  • ---
    Dry hops date
  • 1259 days ago
    Priming
Updated 1259 days ago

Mash and boil

  • 68.1 %
    Actual mash efficiency
  • 8.1
    Pre-boil gravity BLG
  • 8
    Original gravity BLG
  • 32
    Batch IBU

Fermentation

  • 20.8 liter(s)
    Primary size
  • 0.3 liter(s)
    Boil loss
  • 4.7
    Post-primary gravity BLG
  • 4.5
    Final gravity BLG
  • 1.9 %
    ABV
  • 44.3 %
    Attenuation

Priming

  • 20.5 liter(s)
    Priming size
  • 108
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 1.84
    Volumes of CO2
  • Corn sugar
    Priming sugar
  • 88.3 g
    Priming sugar amount
  • 20 C
    Priming beer temp

Mash checks

# Check at Temp Gravity pH
1 November 2, 2020 at 11:30 PM --- --- ---
Dodano do wody RO:
- 5ml kwasu mlekowego 80%
- 4g epsom (Mg+2 SO4• 7H2O)
- 3g chlorku wapnia (Ca+2 Cl2• 2H2O)
- 9g kredy (Ca+2 CO3)
- 3g proszku do pieczenia (Na+ HCO3)

Modyfikacja: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=NMFZ8HV

Kleikowanie płatków jęczmiennych: 20min z 65st -> 63,5st.

Zacieranie w ok. 75st.
0min - pH 6
10min - pH 5,85
30min - pH 5,90
35min - dodanie 0,15kg jęczmienia palonego
40min - pH 5,87
45min - dodanie 0,25k pszenicy czekoladowej
65min - pH 5,86

Brzeczka po zacieraniu - 11,9blg.

Wysładzanie: 21,4l (22,7l gar) - 8,1 blg.
Po gotowaniu: 15,7l (17,7 gar) - 10,8 blg (0,3l straty)

Finalnie: 15,4l o pH 5,62 i 10,8 blg + dodano 5,4l wody (żywiec zdrój) = 20,8l z 8 blg.

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
November 12, 2020 SECONDARY 4.7 BLG 18 C 21 C
Zebrano drożdże
November 21, 2020 SECONDARY 4.5 BLG 20 C 20 C
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