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#2 - Dry stout
November 7, 2017

  • FINISHED
    Status
  • 2443 days ago
    Brewday
  • 2443 days ago
    Fermentation start date
  • 2435 days ago
    Secondary
  • ---
    Dry hops date
  • 2430 days ago
    Priming
Updated 2415 days ago

Mash and boil

  • 73 %
    Actual mash efficiency
  • 12
    Pre-boil gravity BLG
  • 11.5
    Original gravity BLG
  • 13
    Batch IBU

Fermentation

  • 17 liter(s)
    Primary size
  • 3.5 liter(s)
    Boil loss
  • 3.5
    Post-primary gravity BLG
  • 3.5
    Final gravity BLG
  • 4.3 %
    ABV
  • 70.4 %
    Attenuation

Priming

  • 18 liter(s)
    Priming size
  • 152
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 1.8
    Volumes of CO2
  • Corn sugar
    Priming sugar
  • 72.3 g
    Priming sugar amount
  • 19 C
    Priming beer temp

Mash checks

# Check at Temp Gravity pH
1 November 14, 2017 at 10:11 AM 68 C 12 BLG ---
Wsypano słody Weyermann Pale Ale oraz płatki jęczmienne błyskawiczne (na 60min)
2 November 14, 2017 at 10:11 AM 76 C 12 BLG ---
Wsypano Carafa II oraz palony jęczmień (10min)

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
November 11, 2017 PRIMARY 5 BLG 18 C 19 C
November 13, 2017 PRIMARY 4 BLG 17 C 18 C
November 15, 2017 SECONDARY 3.5 BLG 17 C 18 C
Po przelaniu na cichą -1L (18,5L na 17,5L)
Zebrano gęstwę,
November 18, 2017 SECONDARY 3.5 BLG 18 C 18 C
Dodano zamacerowaną w whisky (60ml) rozkrojoną laskę wanilii.
Na powierzchni w kilku miejscach pojawiły się kropki pleśni (?) https://photos.app.goo.gl/RCLZyeI2KzjizdCx2
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