PL | EN
#3 - (#3) Whisky Stout
March 3, 2016
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FINISHEDStatus
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3092 days agoBrewday
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3092 days agoFermentation start date
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3087 days agoSecondary
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---Dry hops date
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3066 days agoPriming
![](/uploads/qr-code/7822674944833345bb38ef79b8e4d40a.png)
Updated 2727 days ago
Mash and boil
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90.7 %Actual mash efficiency
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13Pre-boil gravity BLG
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14Original gravity BLG
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34Batch IBU
Fermentation
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26.5 liter(s)Primary size
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---Boil loss
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5Post-primary gravity BLG
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3Final gravity BLG
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6.1 %ABV
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79.4 %Attenuation
Priming
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24 liter(s)Priming size
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259Calories per 12oz
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Re-fermentationCarbonation type
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1.9Volumes of CO2
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Table sugarPriming sugar
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85.6 gPriming sugar amount
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15 CPriming beer temp
Mash checks
# | Check at | Temp | Gravity | pH | ||
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1 | March 3, 2016 at 11:35 AM | 63 C | --- | --- | ||
wsypane slody jasne i skleikowane płatki | ||||||
2 | March 3, 2016 at 1:52 PM | 62 C | --- | --- | ||
po 30min dosypane słody czekoladowe.Palinik włączony i delikatnie ppodgrzewane | ||||||
3 | March 3, 2016 at 1:52 PM | 70 C | --- | --- | ||
30 min, | ||||||
4 | March 3, 2016 at 1:52 PM | 76 C | --- | --- | ||
dodany jęcznien palony i wygrzew. |
Fermentation checks
Check at | Step | Gravity | Beer temp | Surrounding temp | FFT | |
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March 17, 2016 | SECONDARY | 4.5 BLG | --- | --- | ||
pierwszy pomiar |
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