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  4. #22 - PROTO DIABEŁ TASMAŃSKI

#22 - PROTO DIABEŁ TASMAŃSKI
December 9, 2015

  • FINISHED
    Status
  • 3302 days ago
    Brewday
  • 3302 days ago
    Fermentation start date
  • ---
    Secondary
  • ---
    Dry hops date
  • 3266 days ago
    Priming
Updated 1352 days ago

Mash and boil

  • 82.8 %
    Actual mash efficiency
  • 11
    Pre-boil gravity BLG
  • 12
    Original gravity BLG
  • 26
    Batch IBU

Fermentation

  • 21 liter(s)
    Primary size
  • ---
    Boil loss
  • ---
    Post-primary gravity
  • 2.5
    Final gravity BLG
  • 5.1 %
    ABV
  • 79.8 %
    Attenuation

Priming

  • 20.33 liter(s)
    Priming size
  • 157
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 2.357
    Volumes of CO2
  • Corn sugar
    Priming sugar
  • 132 g
    Priming sugar amount
  • 19.2 C
    Priming beer temp

Mash checks

# Check at Temp Gravity pH
1 April 11, 2021 at 7:36 PM 78 C --- ---
W temperaturze 78 stopni wrzucono słód Black of Black na 10 minut

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
December 9, 2015 PRIMARY 12 BLG 18 C ---
[12.04.2021] - Odtworzono po latach, ze starych notatek - Dziennik Piwowarski z Browamatora. Drożdże zadano w temperaturze 21 stopni, piwo fermentowało w temperaturze od 18 do 21 stopni Celcjusza
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