PL | EN
#8 - März in München
December 18, 2016
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FINISHEDStatus
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2799 days agoBrewday
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2799 days agoFermentation start date
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---Secondary
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---Dry hops date
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2764 days agoPriming
![](/uploads/qr-code/6d93ae502cf7c664131f021482cbd562.png)
Updated 2725 days ago
Mash and boil
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68 %Actual mash efficiency
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13.5Pre-boil gravity BLG
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14.5Original gravity BLG
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24Batch IBU
Fermentation
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26 liter(s)Primary size
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---Boil loss
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---Post-primary gravity
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4.5Final gravity BLG
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5.6 %ABV
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70 %Attenuation
Priming
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25 liter(s)Priming size
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273Calories per 12oz
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Re-fermentationCarbonation type
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2.6Volumes of CO2
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Table sugarPriming sugar
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173.9 gPriming sugar amount
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20 CPriming beer temp
Mash checks
# | Check at | Temp | Gravity | pH | ||
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1 | January 22, 2017 at 2:49 PM | 54 C | 10.5 BLG | --- | ||
Pomiędzy tem. 62°C, a 72°C zacieranie dekokcyjne. |
Fermentation checks
Check at | Step | Gravity | Beer temp | Surrounding temp | FFT | |
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December 20, 2016 | PRIMARY | --- | --- | 10 C | ||
Wykonano starter drożdżowy 4 L (2 x 2 L). Starter 3-dniowy. Na 24 h przed zadaniem drożdży odstawiono starter do temp. 3°C i odlano naddatek brzeczki. | ||||||
January 9, 2017 | SECONDARY | --- | --- | 15 C | ||
Na 2 tygodnie przed rozlaniem (z przyczyn technicznych) piwo przeniesione do pomieszczenia o temperaturze 15°C. |
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