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#10 - Trippel
April 27, 2017

  • FINISHED
    Status
  • 2801 days ago
    Brewday
  • 2801 days ago
    Fermentation start date
  • 2786 days ago
    Secondary
  • ---
    Dry hops date
  • 2763 days ago
    Priming
Updated 2763 days ago

Mash and boil

  • 92.8 %
    Actual mash efficiency
  • 16
    Pre-boil gravity BLG
  • 19
    Original gravity BLG
  • 27
    Batch IBU

Fermentation

  • 22 liter(s)
    Primary size
  • ---
    Boil loss
  • 3.3
    Post-primary gravity BLG
  • 2
    Final gravity BLG
  • 9.8 %
    ABV
  • 90.1 %
    Attenuation

Priming

  • 21.5 liter(s)
    Priming size
  • 352
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 2.2
    Volumes of CO2
  • Table sugar
    Priming sugar
  • 115.1 g
    Priming sugar amount
  • 20 C
    Priming beer temp

Mash checks

# Check at Temp Gravity pH
1 April 27, 2017 at 9:38 AM 40 C --- 7
Dodanie acid Malt

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
April 28, 2017 PRIMARY --- 18 C 17 C
May 3, 2017 PRIMARY --- 18 C 19 C
przeniosione wieczorem do przedpokoju 19,8 stopni
May 4, 2017 PRIMARY 9 BLG 19 C 20 C
Przeniesione rano do kuchni, zebrana gęstwa z piany, Brix 13 czyli niby 9 blg
May 5, 2017 PRIMARY --- 22 C ---
Położyłem na mate grzewczą temperatura pomiędzy 21-22. Dodałem tak 50-100ml ciemnego syropu kandyzowanego
May 12, 2017 SECONDARY 3.3 BLG 22 C 20 C
przedpokój
May 23, 2017 SECONDARY --- --- 20 C
9. 1brix błąd musiało być 10.1. Albo wzrosło do 10 później.
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