PL | EN

  1. Dashboard
  2. Public recipes
  3. prosenbaum
  4. #39 - Nantucket v4

#39 - Nantucket v4
February 2, 2020

  • FINISHED
    Status
  • 1741 days ago
    Brewday
  • 1741 days ago
    Fermentation start date
  • 1730 days ago
    Secondary
  • 1730 days ago
    Dry hops date
  • 1726 days ago
    Priming
Updated 1725 days ago

Mash and boil

  • 61.6 %
    Actual mash efficiency
  • 11.5
    Pre-boil gravity BLG
  • 14
    Original gravity BLG
  • 35
    Batch IBU

Fermentation

  • 9 liter(s)
    Primary size
  • 3 liter(s)
    Boil loss
  • 2.5
    Post-primary gravity BLG
  • 2.5
    Final gravity BLG
  • 6.3 %
    ABV
  • 82.7 %
    Attenuation

Priming

  • 9 liter(s)
    Priming size
  • 258
    Calories per 12oz
  • Forced
    Carbonation type
  • 2.2
    Volumes of CO2

Mash checks

# Check at Temp Gravity pH
1 February 2, 2020 at 9:43 AM 67 C 11.5 BLG 5.12
pH zacieru 5,12 - za dużo kwasu mlekowego, w sumie dodane ok. 3ml ze słodem. Z tego wynika, że 2ml kwasu na 10L + słód (ok. 3,5kg)
5,68 pH wody do wysładzania
5,66 pH brzeczki na 10 minut przed końcem zacierania.
We introduced new Standard account. Check current subscription plans.
Do you know that PRO members can add private recipes and batches? Become a PRO member!