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#6 - Vermont z BA
February 17, 2020

  • FINISHED
    Status
  • 1775 days ago
    Brewday
  • 1775 days ago
    Fermentation start date
  • ---
    Secondary
  • ---
    Dry hops date
  • 1753 days ago
    Priming
Updated 1753 days ago

Mash and boil

  • 71.9 %
    Actual mash efficiency
  • 13
    Pre-boil gravity BLG
  • 14
    Original gravity BLG
  • 24
    Batch IBU

Fermentation

  • 26 liter(s)
    Primary size
  • 2 liter(s)
    Boil loss
  • ---
    Post-primary gravity
  • 2
    Final gravity BLG
  • 6.6 %
    ABV
  • 86.3 %
    Attenuation

Priming

  • 23.5 liter(s)
    Priming size
  • 256
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 2.5
    Volumes of CO2
  • Table sugar
    Priming sugar
  • 154 g
    Priming sugar amount
  • 20 C
    Priming beer temp

Mash checks

# Check at Temp Gravity pH
1 February 17, 2020 at 6:52 PM 61 C 14 BLG ---
Zacierane 61-62 st. C przez ok. 90min. później w górę do 72 i do 76 - wysładzanie 10l wody. po wysładzaniu blg ok.13.

Filtrowanie hopstopper

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
February 21, 2020 PRIMARY --- 18.3 C 17.5 C
17-20.02
Temp otoczenia: 17,5
Temp piwa: 18,3 Pomiar pistoletem.

21-26.02
Temp. otoczenia 19 st.C
Temp. piwa: 18,5->19,6 st.C Pomiar pistoletem.

26 i 29.02
Temp. Otoczenia 20 st.C
Temp. Piwa 20 st.C
2 - 2,5 blg = 6brix bez zmian, Ew. Minimalnie zeszło.
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