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#153 - Dunkelweizen
March 28, 2025

  • MASH
    Status
  • 1 day ago
    Brewday
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    Fermentation start date
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    Secondary
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    Dry hops date
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    Priming
Updated about 13 hours ago

Mash and boil

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    Actual mash efficiency
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    Pre-boil gravity
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    Original gravity BLG
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    Batch IBU

Fermentation

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    Primary size
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    Boil loss
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    Post-primary gravity
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    Final gravity BLG
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    ABV
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    Attenuation

Priming

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    Priming size
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    Calories per 12oz
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    Carbonation type
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    Volumes of CO2

Mash checks

# Check at Temp Gravity pH
1 March 28, 2025 at 10:39 AM --- --- ---
24 l wody do zacierania na 5.95 kg zasypu.
Po wsypaniu słodu do wody o temperaturze 67 stopni, temperatura zacierania w okolicach zakładanych 65 stopni. Słód Weyermann - Carafa III Special wsypany przy podnoszeniu temperatury do wygrzewu.
1 mieszanie przed podniesieniem temperatury do 72, 1 mieszanie po wsypaniu słodu palonego.
Woda do wysładzania: 8 l
Wysłodzone: l - Brx (wskazanie refraktometru), po przeliczeniu Blg.
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