PL | EN
#67 - Berlin Owocowy
February 24, 2019
-
FINISHEDStatus
-
2088 days agoBrewday
-
2088 days agoFermentation start date
-
2080 days agoSecondary
-
---Dry hops date
-
2067 days agoPriming
Updated 2067 days ago
Mash and boil
-
70.1 %Actual mash efficiency
-
10Pre-boil gravity BLG
-
8Original gravity BLG
-
---Batch IBU
Fermentation
-
27 liter(s)Primary size
-
---Boil loss
-
2Post-primary gravity BLG
-
1.3Final gravity BLG
-
3.5 %ABV
-
84.3 %Attenuation
Priming
-
12 liter(s)Priming size
-
144Calories per 12oz
-
Re-fermentationCarbonation type
-
2.25Volumes of CO2
-
Table sugarPriming sugar
-
70.8 gPriming sugar amount
-
24 CPriming beer temp
Fermentation checks
Check at | Step | Gravity | Beer temp | Surrounding temp | FFT | |
---|---|---|---|---|---|---|
February 24, 2019 | PRIMARY | --- | --- | --- | ||
3 wiadra, po raz pierwszy lerua merlin 1 - 10 l 8,2blg 2 - 9 l 7,5 blg 3 - 8 l 7,2 blg Schlodozno do temperatury 37 'C i dodano bakterie Sour pitch. najwiecej do wiadra nr 3 |
||||||
February 25, 2019 | PRIMARY | --- | --- | --- | ||
W temperaturze 19'C dodano świeże drożdże us 05. temperatura spadła do 15'C |
||||||
March 4, 2019 | SECONDARY | --- | --- | --- | ||
1 - 10 l 8,2blg dodano 2l soku z granatu 2 - 9 l 7,5 blg dodano 1,5 litra soku z porzeczki 3 - 8 l 7,2 blg dodano zest z 1 cytryny ,acerowany w wódce oraz sok z cytryny 0,25ml Odczyt refraktoemrtu zawyżony, dziwny, bark na pojemnikach oznak fermentacji |
||||||
March 11, 2019 | SECONDARY | --- | --- | --- | ||
Porzeczka i cytryna po 3 dniach w temperaturze pokojowej wystawione na zewnątrz - okolo 4'C | ||||||
March 12, 2019 | SECONDARY | --- | --- | --- | ||
ROZLEW 1. Porzeczka 21 l, gęste kremowe, nieprzeźroczyste blg - 1,5, uzyto 60g cukru alk. 3,2 % 3 - cytryna 8,5 l kwaśne cytrusowe blg 2, uzyto 50g cukru, alk 2,7% |
We introduced new Standard account. Check current subscription plans.
Do you know that PRO members have fully automated inventory stock tracking? Become a PRO member!