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#15 - Moore
October 25, 2023

  • FINISHED
    Status
  • 266 days ago
    Brewday
  • 265 days ago
    Fermentation start date
  • 257 days ago
    Secondary
  • ---
    Dry hops date
  • 245 days ago
    Priming
Updated 244 days ago

Mash and boil

  • 90.4 %
    Actual mash efficiency
  • 11.7
    Pre-boil gravity BLG
  • 12.5
    Original gravity BLG
  • 27
    Batch IBU

Fermentation

  • 23 liter(s)
    Primary size
  • 7 liter(s)
    Boil loss
  • 5
    Post-primary gravity BLG
  • 4.5
    Final gravity BLG
  • 4.4 %
    ABV
  • 65 %
    Attenuation

Priming

  • 22.5 liter(s)
    Priming size
  • 237
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 1.6
    Volumes of CO2
  • Table sugar
    Priming sugar
  • 66.5 g
    Priming sugar amount
  • 20 C
    Priming beer temp

Mash checks

# Check at Temp Gravity pH
1 October 25, 2023 at 1:13 PM --- --- ---
Zacieranie skończone po 60 minutach.
Dodano sole, temperatura mierzona na małym termometrze.
pH zacieru 4,96
pH wody do wysładzania 5,90
Filtracja szybka

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
October 25, 2023 PRIMARY 12.5 BLG 20 C 18 C
Rehydratacja drożdży
18*C w coolbox'ie
Gęstość 12-13BLG
October 31, 2023 PRIMARY 5.5 BLG 22 C 22 C
Od 27.10 ok. 17:00 co dobę temperatura podwyższana z 18*C do 22*C.
BLG mierzone 29.10 wskazało mniej więcej tyle samo.
Wydaję mi się, że czuć autolizę lub mocny diacetyl.
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