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#6 - Witbier
May 31, 2017

  • FINISHED
    Status
  • 2768 days ago
    Brewday
  • 2768 days ago
    Fermentation start date
  • ---
    Secondary
  • ---
    Dry hops date
  • 2742 days ago
    Priming
Updated 2412 days ago

Mash and boil

  • 61.4 %
    Actual mash efficiency
  • 9
    Pre-boil gravity BLG
  • 10
    Original gravity BLG
  • 14
    Batch IBU

Fermentation

  • 23 liter(s)
    Primary size
  • 4 liter(s)
    Boil loss
  • ---
    Post-primary gravity
  • 4
    Final gravity BLG
  • 3.2 %
    ABV
  • 60.7 %
    Attenuation

Priming

  • 23 liter(s)
    Priming size
  • 187
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 2.8
    Volumes of CO2
  • Table sugar
    Priming sugar
  • 184.6 g
    Priming sugar amount
  • 23 C
    Priming beer temp

Mash checks

# Check at Temp Gravity pH
1 May 31, 2017 at 9:30 PM 67 C --- ---
Prawdopodobnie trochę za wysoka temperatura, a z pewnością za krótki czas zacierania (dużo surowca niesłodowanego!).

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
June 1, 2017 PRIMARY --- 24 C 22 C
Fermentacja rusza po kilkunastu godzinach.
June 4, 2017 PRIMARY --- 22 C 22 C
Kończy się burzliwa część fermentacji.
June 26, 2017 PRIMARY --- 23 C 23 C
Piwo wciąż czasem bulka, ale to już 4 tygodnie!
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