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  4. #42 - #42 Piotr Żyto

#42 - #42 Piotr Żyto
March 16, 2017

  • FINISHED
    Status
  • 2761 days ago
    Brewday
  • 2760 days ago
    Fermentation start date
  • ---
    Secondary
  • ---
    Dry hops date
  • 2736 days ago
    Priming
Updated 2733 days ago

Mash and boil

  • 87.2 %
    Actual mash efficiency
  • 11
    Pre-boil gravity BLG
  • 13.3
    Original gravity BLG
  • 12
    Batch IBU

Fermentation

  • 23 liter(s)
    Primary size
  • ---
    Boil loss
  • ---
    Post-primary gravity
  • 3.3
    Final gravity BLG
  • 5.5 %
    ABV
  • 76.1 %
    Attenuation

Priming

  • 20 liter(s)
    Priming size
  • 248
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 2.2
    Volumes of CO2
  • Table sugar
    Priming sugar
  • 107.1 g
    Priming sugar amount
  • 20 C
    Priming beer temp

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
March 17, 2017 PRIMARY 13.3 BLG 19 C ---
po gotowaniu 13,8 brix
March 19, 2017 PRIMARY 3.3 BLG 19 C ---
7,2 brix
March 29, 2017 PRIMARY 3.3 BLG 20 C ---
7L rozlane. Reszta podzielona na pół po 7L, Do pierwszej części dodany świeży ananas (1,5 kg), do drugiej 0,9 kg wiśni mrożonej.
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