PL | EN
#53 - Marcowe // Rumpelsztyk
February 9, 2017
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FINISHEDStatus
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2876 days agoBrewday
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2876 days agoFermentation start date
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2859 days agoSecondary
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---Dry hops date
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2834 days agoPriming
Updated 2822 days ago
Mash and boil
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84.2 %Actual mash efficiency
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12Pre-boil gravity BLG
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13.4Original gravity BLG
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31Batch IBU
Fermentation
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30 liter(s)Primary size
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---Boil loss
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3.2Post-primary gravity BLG
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3.4Final gravity BLG
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5.5 %ABV
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75.5 %Attenuation
Priming
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30 liter(s)Priming size
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249Calories per 12oz
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Re-fermentationCarbonation type
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2.7Volumes of CO2
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Corn sugarPriming sugar
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245.9 gPriming sugar amount
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21 CPriming beer temp
Fermentation checks
Check at | Step | Gravity | Beer temp | Surrounding temp | FFT | |
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February 9, 2017 | PRIMARY | 13.4 BLG | 11.8 C | 6 C | ||
Pomiar poczatkowy przed zadaniem drożdzy. | ||||||
February 13, 2017 | PRIMARY | --- | 11.2 C | 6 C | ||
February 22, 2017 | PRIMARY | --- | 18 C | 21 C | ||
Przerwa diacetylowa. | ||||||
February 15, 2017 | PRIMARY | 3.2 BLG | 21 C | 21 C | ||
FFT | ||||||
February 24, 2017 | PRIMARY | 4 BLG | 20 C | 21 C | ||
Planowany koniec przerwy diacetylowe. Piwo jeszcze nie dofermentowalo, pozostawiam w domu na kolejne 2 dni. | ||||||
February 26, 2017 | PRIMARY | 3.3 BLG | 20 C | 21 C | ||
Fermentacja praktycznie zakonczona, ekstrakt na poziomie FFT. Zlewam na cicha i przenosze na balkon do lagerowania. | ||||||
February 28, 2017 | SECONDARY | --- | 5.6 C | 6 C | ||
Na balkonie w komorze fermentacyjnej, powoli schładzam do temperatury lagerowania (ok. 2-3 stC) | ||||||
March 2, 2017 | SECONDARY | --- | 3.1 C | 2 C | ||
Na balkonie w komorze fermentacyjnej. Chłodzenie lodem. | ||||||
March 5, 2017 | SECONDARY | --- | 2.6 C | 8 C | ||
Na balkonie w komorze fermentacyjnej. Chłodzenie lodem. |
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