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  4. #64 - Pilzner Niemiecki

#64 - Pilzner Niemiecki
October 15, 2017

  • FINISHED
    Status
  • 2378 days ago
    Brewday
  • 2378 days ago
    Fermentation start date
  • 2358 days ago
    Secondary
  • ---
    Dry hops date
  • 2335 days ago
    Priming
Updated 2333 days ago

Mash and boil

  • 69 %
    Actual mash efficiency
  • 10.7
    Pre-boil gravity BLG
  • 11.8
    Original gravity BLG
  • 32
    Batch IBU

Fermentation

  • 11.5 liter(s)
    Primary size
  • 2 liter(s)
    Boil loss
  • 2.5
    Post-primary gravity BLG
  • 2.5
    Final gravity BLG
  • 5 %
    ABV
  • 79.4 %
    Attenuation

Priming

  • 11.1 liter(s)
    Priming size
  • 154
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 2.35
    Volumes of CO2
  • Table sugar
    Priming sugar
  • 61 g
    Priming sugar amount
  • 16 C
    Priming beer temp

Mash checks

# Check at Temp Gravity pH
1 October 15, 2017 at 2:07 PM --- --- ---
18,5 l wody zacierania (całość), BIAB

55°C - 10min

63°C - 30min

Odebrana 1/3 zacieru

72°C - 15 min dekokt

100°C - 10 min dekokt

72°C - 20 min

78°C - 10 min

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
October 15, 2017 PRIMARY --- --- 10 C
Zadano drożdże w 19,5 C, przeniesiono do lodówki styropianowej z trzema butelkami pet z lodem (2 x 2L + 1 X 1,5L)
October 29, 2017 PRIMARY --- --- 16 C
Przerwa diacetylowa 3 dni w około 15-17 stopni Celcjusza. Od 29/10/2017 do 01/11/2017
November 1, 2017 PRIMARY --- --- 16 C
Przerwa diacetylowa 3 dni w około 15-17 stopni Celcjusza. Od 29/10/2017 do 01/11/2017
November 1, 2017 PRIMARY --- --- 11 C
Przeniesiono do lodówki (AGD)
November 2, 2017 PRIMARY --- --- 5.7 C
November 3, 2017 PRIMARY --- --- 4.4 C
November 3, 2017 PRIMARY --- --- 8 C
Przeniesiono na balkon temp 6-11 st. C
November 4, 2017 SECONDARY 2 BLG --- 2 C
Laserowanie w lodówce przez 3 tygodnie w temp jak najbliżej 0 st. C (0-5 STOPNI)
November 6, 2017 SECONDARY --- --- 3 C
November 7, 2017 SECONDARY --- --- 2.2 C
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