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#8 - März in München
December 18, 2016

  • FINISHED
    Status
  • 2768 days ago
    Brewday
  • 2768 days ago
    Fermentation start date
  • ---
    Secondary
  • ---
    Dry hops date
  • 2733 days ago
    Priming
Updated 2693 days ago

Mash and boil

  • 68 %
    Actual mash efficiency
  • 13.5
    Pre-boil gravity BLG
  • 14.5
    Original gravity BLG
  • 24
    Batch IBU

Fermentation

  • 26 liter(s)
    Primary size
  • ---
    Boil loss
  • ---
    Post-primary gravity
  • 4.5
    Final gravity BLG
  • 5.6 %
    ABV
  • 70 %
    Attenuation

Priming

  • 25 liter(s)
    Priming size
  • 194
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 2.6
    Volumes of CO2
  • Table sugar
    Priming sugar
  • 173.9 g
    Priming sugar amount
  • 20 C
    Priming beer temp

Mash checks

# Check at Temp Gravity pH
1 January 22, 2017 at 2:49 PM 54 C 10.5 BLG ---
Pomiędzy tem. 62°C, a 72°C zacieranie dekokcyjne.

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
December 20, 2016 PRIMARY --- --- 10 C
Wykonano starter drożdżowy 4 L (2 x 2 L). Starter 3-dniowy. Na 24 h przed zadaniem drożdży odstawiono starter do temp. 3°C i odlano naddatek brzeczki.
January 9, 2017 SECONDARY --- --- 15 C
Na 2 tygodnie przed rozlaniem (z przyczyn technicznych) piwo przeniesione do pomieszczenia o temperaturze 15°C.
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