PL | EN

  1. Dashboard
  2. Public recipes
  3. Galante
  4. #27 - Session IPA - "Teorie Spiskowe: Reptilianin"

#27 - Session IPA - "Teorie Sp...
September 16, 2023

  • FINISHED
    Status
  • 434 days ago
    Brewday
  • 434 days ago
    Fermentation start date
  • 420 days ago
    Secondary
  • 417 days ago
    Dry hops date
  • 413 days ago
    Priming
Updated 412 days ago

Mash and boil

  • 89.9 %
    Actual mash efficiency
  • 13.1
    Pre-boil gravity BLG
  • 13.6
    Original gravity BLG
  • 30
    Batch IBU

Fermentation

  • 24 liter(s)
    Primary size
  • 2.5 liter(s)
    Boil loss
  • 2.7
    Post-primary gravity BLG
  • 2.7
    Final gravity BLG
  • 6 %
    ABV
  • 80.9 %
    Attenuation

Priming

  • 22 liter(s)
    Priming size
  • 178
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 1.77
    Volumes of CO2
  • Table sugar
    Priming sugar
  • 95.1 g
    Priming sugar amount
  • 31 C
    Priming beer temp

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
September 16, 2023 PRIMARY 13.6 BLG 27 C ---
22,5L/14,5BLG po gotowaniu - dolano 1,5L wody = 24L/13,6BLG
drożdże zadane bez startera
September 17, 2023 PRIMARY --- 30 C ---
bez podgrzewania - temperatura stopniowo rośnie od fermentacji
September 18, 2023 PRIMARY --- 30 C ---
September 19, 2023 PRIMARY --- 30 C ---
September 20, 2023 PRIMARY --- 30 C ---
September 21, 2023 PRIMARY --- 30 C ---
September 22, 2023 PRIMARY 2.7 BLG 30.5 C ---
Na powierzchni ciągle utrzymuje się czapa drożdżowa.
Od kilku dni brak oznak fermentacji. Odfermentowanie na poziomie ~81%
Delikatnie ruszono fermentorem i podbito temperaturę o 0,5C
September 23, 2023 PRIMARY --- 31 C ---
September 24, 2023 PRIMARY --- 31 C ---
September 25, 2023 PRIMARY --- 31 C ---
September 26, 2023 PRIMARY --- 31 C ---
September 27, 2023 PRIMARY --- 31 C ---
September 28, 2023 PRIMARY --- 31 C ---
September 29, 2023 PRIMARY --- 31 C ---
September 30, 2023 SECONDARY 2.7 BLG 29 C ---
23L. Czapa drożdżowa utrzymała się do końca na powierzchni. Dużo zielonego jabłka przy przelewaniu.
Wyłączono podgrzewanie. Temperatura stopniowo będzie spadać do pokojowej.
October 3, 2023 SECONDARY --- 23.5 C ---
dodano 150g Citra
October 7, 2023 SECONDARY 2.7 BLG 22.5 C ---
Rozlew
We introduced new Standard account. Check current subscription plans.
Do you know that PRO members receive notifications about fermenting batches? Become a PRO member!