PL | EN
#74 - #74 Dry Stout
October 27, 2018
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FINISHEDStatus
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2251 days agoBrewday
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2251 days agoFermentation start date
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---Secondary
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---Dry hops date
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2233 days agoPriming
Updated 2233 days ago
Mash and boil
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78.6 %Actual mash efficiency
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---Pre-boil gravity
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14Original gravity BLG
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33Batch IBU
Fermentation
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27 liter(s)Primary size
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---Boil loss
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---Post-primary gravity
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3Final gravity BLG
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6.1 %ABV
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79.4 %Attenuation
Priming
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25 liter(s)Priming size
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259Calories per 12oz
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Re-fermentationCarbonation type
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2.1Volumes of CO2
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Table sugarPriming sugar
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128.5 gPriming sugar amount
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22 CPriming beer temp
Mash checks
# | Check at | Temp | Gravity | pH | ||
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1 | October 27, 2018 at 10:23 AM | --- | --- | --- | ||
Słody jasne, karmelowe i czekoladowe wrzucono od razu na początku zacierania. Jęczmień palony wrzucono po godzinie zacierania, podczas podgrzewania do 72 *C. |
Fermentation checks
Check at | Step | Gravity | Beer temp | Surrounding temp | FFT | |
---|---|---|---|---|---|---|
October 27, 2018 | PRIMARY | --- | --- | --- | ||
Zamiast Marynki dano 40 g Magnum 13%. Drożdże suche Nottingham. |
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