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  4. #8 - Stout #01

#8 - Stout #01
October 24, 2016

  • FINISHED
    Status
  • 2986 days ago
    Brewday
  • 2985 days ago
    Fermentation start date
  • ---
    Secondary
  • ---
    Dry hops date
  • 2954 days ago
    Priming
Updated 2857 days ago

Mash and boil

  • ---
    Actual mash efficiency
  • 22
    Pre-boil gravity BLG
  • 14
    Original gravity BLG
  • 45
    Batch IBU

Fermentation

  • 15.5 liter(s)
    Primary size
  • ---
    Boil loss
  • ---
    Post-primary gravity
  • 6
    Final gravity BLG
  • 4.5 %
    ABV
  • 58.3 %
    Attenuation

Priming

  • 14 liter(s)
    Priming size
  • 269
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 2
    Volumes of CO2
  • Table sugar
    Priming sugar
  • 55.5 g
    Priming sugar amount
  • 15 C
    Priming beer temp

Mash checks

# Check at Temp Gravity pH
1 October 26, 2016 at 2:16 PM 68 C 22 BLG ---
Jęczmień i płatki wrzucone w torbie (BIAB) do 5L wody, zacieranie 60 min. Cukry i ekstrakty zagrzane razem z 1,5 l wody i dodane na koniec chmielenia. Chmielenie - 10L brzeczki w sumie.

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
October 25, 2016 PRIMARY 14 BLG 23 C ---
S-04 uwodnione i dodane w temp 23°C, temp w skrzyni: 17°C
October 26, 2016 PRIMARY --- 16 C 14 C
October 27, 2016 PRIMARY --- 17 C 16 C
Bulka
October 29, 2016 PRIMARY --- 16 C 15 C
Powoli jeszcze bulka
November 1, 2016 PRIMARY --- 16 C 16 C
November 3, 2016 PRIMARY --- 16 C 15 C
November 6, 2016 PRIMARY --- 16 C 16 C
Butelka z wodą o temp 82°C wsadzona do pudła, potem 2 z wrzątkiem
November 7, 2016 PRIMARY --- 20 C 18.5 C
butelka w wrzątkiem dodana
November 8, 2016 PRIMARY --- 19 C 18 C
Pomiar 9:00
November 8, 2016 PRIMARY 6 BLG 21 C 20 C
Pomiar 20:00
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