PL | EN

  1. Dashboard
  2. Public recipes
  3. hetman PRO
  4. #34 - Belgian Dubbel

#34 - Belgian Dubbel
September 24, 2018

  • FINISHED
    Status
  • 2284 days ago
    Brewday
  • 2283 days ago
    Fermentation start date
  • 2270 days ago
    Secondary
  • ---
    Dry hops date
  • 2255 days ago
    Priming
Updated 2255 days ago

Mash and boil

  • 81 %
    Actual mash efficiency
  • 12.8
    Pre-boil gravity BLG
  • 14
    Original gravity BLG
  • 25
    Batch IBU

Fermentation

  • 24 liter(s)
    Primary size
  • 6 liter(s)
    Boil loss
  • 2
    Post-primary gravity BLG
  • 2
    Final gravity BLG
  • 6.6 %
    ABV
  • 86.3 %
    Attenuation

Priming

  • 24 liter(s)
    Priming size
  • 256
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 2.8
    Volumes of CO2
  • Table sugar
    Priming sugar
  • 145.3 g
    Priming sugar amount
  • 8 C
    Priming beer temp

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
September 25, 2018 PRIMARY --- 16 C 16 C
Temperatura fermentacji: 16 z histerezą 0.6.
September 26, 2018 PRIMARY --- --- ---
Temperatura fermentacji: 17, potem 18 z histerezą 0.6.
September 27, 2018 PRIMARY --- --- ---
Temperatura fermentacji: 20 z histerezą 0.6.
September 28, 2018 PRIMARY --- --- ---
Temperatura fermentacji: 21 z histerezą 0.6.
September 29, 2018 PRIMARY --- --- ---
Temperatura fermentacji: około 23 (pokojowa). Utrzymywać tę temperaturę do 06.10.
October 7, 2018 PRIMARY --- --- ---
Temperatura fermentacji: 15 z histerezą 0.6.
October 8, 2018 SECONDARY 2 BLG 18 C 18 C
Obniżenie temperatury do 8 stopni z histerezą 0.6. Utrzymywać ją przez dwa tygodnie do 22.10.2018 r.
We introduced new Standard account. Check current subscription plans.
Do you know that PRO members receive notifications about fermenting batches? Become a PRO member!