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  4. #62 - DRY STOUT Roasted WHEAT

#62 - DRY STOUT Roasted WHEAT
March 15, 2019

  • FINISHED
    Status
  • 1935 days ago
    Brewday
  • 1935 days ago
    Fermentation start date
  • 1914 days ago
    Secondary
  • ---
    Dry hops date
  • 1914 days ago
    Priming
Updated 1913 days ago

Mash and boil

  • 96.9 %
    Actual mash efficiency
  • 10.5
    Pre-boil gravity BLG
  • 13
    Original gravity BLG
  • 19
    Batch IBU

Fermentation

  • 13.5 liter(s)
    Primary size
  • 3.5 liter(s)
    Boil loss
  • 4
    Post-primary gravity BLG
  • 4
    Final gravity BLG
  • 5 %
    ABV
  • 70.2 %
    Attenuation

Priming

  • 13 liter(s)
    Priming size
  • 244
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 2.3
    Volumes of CO2
  • Table sugar
    Priming sugar
  • 76.1 g
    Priming sugar amount
  • 21 C
    Priming beer temp

Mash checks

# Check at Temp Gravity pH
1 March 15, 2019 at 9:17 AM 20 C 15 BLG 5.5
Gęstość brzeczki przedniej.

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
April 5, 2019 SECONDARY 4 BLG 21 C 21 C
Do rozlewu dodaje 5g stevioli (1g to ponoć równoważnik 300g cukru)
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