PL | EN
#7 - katzenpfotchen
February 28, 2017
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FINISHEDStatus
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2816 days agoBrewday
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2816 days agoFermentation start date
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2804 days agoSecondary
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---Dry hops date
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2794 days agoPriming
Updated 2794 days ago
Mash and boil
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85.6 %Actual mash efficiency
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13.1Pre-boil gravity BLG
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16Original gravity BLG
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22Batch IBU
Fermentation
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22 liter(s)Primary size
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---Boil loss
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6.4Post-primary gravity BLG
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6.4Final gravity BLG
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5.6 %ABV
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61.3 %Attenuation
Priming
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21 liter(s)Priming size
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219Calories per 12oz
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Re-fermentationCarbonation type
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1.8Volumes of CO2
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Corn sugarPriming sugar
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86.7 gPriming sugar amount
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20 CPriming beer temp
Mash checks
# | Check at | Temp | Gravity | pH | ||
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1 | February 28, 2017 at 3:45 PM | 67 C | --- | --- | ||
t0 - 67C t11 - 66C t27 - 67C t66 - 64C (zjebany termometr) t86 - 65C i start mash out 72C FILTRACJA 12:25 - 0L 13:36 - 10,5L 14:09 - 14L 14:53 - 20L 15:13 - 23L 15:44 - 26,5: |
Fermentation checks
Check at | Step | Gravity | Beer temp | Surrounding temp | FFT | |
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March 2, 2017 | PRIMARY | --- | 17 C | 16 C | ||
Chłodzenie do 18C w ok. 40min, zadanie drożdży i trzymanie w temp. 23C przez ok 14h, przeniesienie do 16C | ||||||
March 8, 2017 | PRIMARY | 6.7 BLG | 16 C | 16 C | ||
wyrazny aldehyd octowy, dziwnie kwasne, poza wadami gorzka czekolada kakao laktoza i delikatne nuty sorachi | ||||||
March 12, 2017 | PRIMARY | 6.4 BLG | 16 C | 16 C | ||
aromat: mleczność (diacetyl, sorachi albo laktoza), kakao, delikatne utlenienie, aldehyd (mniej niż ostatnio) smak: goryczka duża jak na milkstout, kwaśność trochę zniknęła, delikatna paloność, czekolada, delikatna słodycz, całość sprawia wrażenie sesyjne. |
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