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  4. #3 - (#3) Whisky Stout

#3 - (#3) Whisky Stout
March 3, 2016

  • FINISHED
    Status
  • 3171 days ago
    Brewday
  • 3171 days ago
    Fermentation start date
  • 3166 days ago
    Secondary
  • ---
    Dry hops date
  • 3145 days ago
    Priming
Updated 2807 days ago

Mash and boil

  • 90.7 %
    Actual mash efficiency
  • 13
    Pre-boil gravity BLG
  • 14
    Original gravity BLG
  • 34
    Batch IBU

Fermentation

  • 26.5 liter(s)
    Primary size
  • ---
    Boil loss
  • 5
    Post-primary gravity BLG
  • 3
    Final gravity BLG
  • 6.1 %
    ABV
  • 79.4 %
    Attenuation

Priming

  • 24 liter(s)
    Priming size
  • 259
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 1.9
    Volumes of CO2
  • Table sugar
    Priming sugar
  • 85.6 g
    Priming sugar amount
  • 15 C
    Priming beer temp

Mash checks

# Check at Temp Gravity pH
1 March 3, 2016 at 11:35 AM 63 C --- ---
wsypane slody jasne i skleikowane płatki
2 March 3, 2016 at 1:52 PM 62 C --- ---
po 30min dosypane słody czekoladowe.Palinik włączony i delikatnie ppodgrzewane
3 March 3, 2016 at 1:52 PM 70 C --- ---
30 min,
4 March 3, 2016 at 1:52 PM 76 C --- ---
dodany jęcznien palony i wygrzew.

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
March 17, 2016 SECONDARY 4.5 BLG --- ---
pierwszy pomiar
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