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  4. #22 - sesyjny Vermont

#22 - sesyjny Vermont
November 2, 2017

  • FINISHED
    Status
  • 2378 days ago
    Brewday
  • ---
    Fermentation start date
  • 2369 days ago
    Secondary
  • ---
    Dry hops date
  • 2364 days ago
    Priming
Updated 2364 days ago

Mash and boil

  • 83.2 %
    Actual mash efficiency
  • 12
    Pre-boil gravity BLG
  • 13.5
    Original gravity BLG
  • 46
    Batch IBU

Fermentation

  • 15 liter(s)
    Primary size
  • 3 liter(s)
    Boil loss
  • 2.8
    Post-primary gravity BLG
  • 3
    Final gravity BLG
  • 5.8 %
    ABV
  • 78.6 %
    Attenuation

Priming

  • 12.5 liter(s)
    Priming size
  • 178
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 2.5
    Volumes of CO2
  • Table sugar
    Priming sugar
  • 84.3 g
    Priming sugar amount
  • 22 C
    Priming beer temp

Mash checks

# Check at Temp Gravity pH
1 November 2, 2017 at 3:34 PM --- --- ---
pale ale paris oster i pale ale winking malt 50/50

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
November 2, 2017 PRIMARY 13.5 BLG 18 C 17 C
napowietrzono nawpowietrzaczem do akwarium. Drożdze z gęstwy bardzo płynne, około 150 ml
November 4, 2017 PRIMARY --- --- 17.5 C
November 5, 2017 PRIMARY --- --- 17.5 C
Piana na około 2 cm, bulgotanie sie rozpędza.
November 6, 2017 PRIMARY --- --- 18.5 C
rozkręca się bulka intensywnie
November 7, 2017 PRIMARY --- --- 19 C
November 10, 2017 PRIMARY --- --- 15.5 C
November 11, 2017 SECONDARY 2.8 BLG --- 14.5 C
rozlnao do dwóch fermentorów
7,5l - citra 50g
7,5l - denali 50g
Na wierzchu fermetora spora piana. czysby jeszcze drożdze pracowały ? grrr
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