PL | EN
#47 - #Sowa 47 - Pastry Grapef...
April 24, 2021
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FINISHEDStatus
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1230 days agoBrewday
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1229 days agoFermentation start date
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1221 days agoSecondary
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---Dry hops date
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1201 days agoPriming
![](/uploads/qr-code/e0b1b0fff752c83240b54301ef750433.png)
Updated 1201 days ago
Mash and boil
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90 %Actual mash efficiency
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10.8Pre-boil gravity BLG
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15.9Original gravity BLG
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39Batch IBU
Fermentation
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19 liter(s)Primary size
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2 liter(s)Boil loss
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13.6Post-primary gravity BLG
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2.5Final gravity BLG
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7.5 %ABV
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84.9 %Attenuation
Priming
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24 liter(s)Priming size
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294Calories per 12oz
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Re-fermentationCarbonation type
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2.7Volumes of CO2
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Corn sugarPriming sugar
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191.4 gPriming sugar amount
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19 CPriming beer temp
Mash checks
# | Check at | Temp | Gravity | pH | ||
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1 | April 24, 2021 at 12:05 PM | --- | --- | --- | ||
Po wysłodzeniu z dodaną puszką 11,2 BRIX - 10,77 BLG |
Fermentation checks
Check at | Step | Gravity | Beer temp | Surrounding temp | FFT | |
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April 24, 2021 | PRIMARY | 15.9 BLG | --- | --- | ||
Na 10 minut przed końcem gotowania - 11,5 BRIX = 11,06 BLG. Na koniec gotowania + 1 kg laktozy - 16,5 BRIX = 15,87 BLG - w przybliżeniu. Drożdże uwodnione z dodatkiem glukozy - zadane w temp. 18 stopni. Laktoza dodała około 2,8 BLG - 2,9 BRIX = 2,8 BLG. Startowe BRIX bez laktozy: 13,6. Końcowe BRIX: 8,8 - 2,8 = 6 BRIX Końcowe BLG: 2,51. |
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May 23, 2021 | SECONDARY | 2.5 BLG | 19 C | 20 C | ||
Laktoza dodała około 2,8 BLG - 2,9 BRIX = 2,8 BLG. Startowe BRIX bez laktozy: 13,6. Końcowe BRIX: 8,8 - 2,8 = 6 BRIX Końcowe BLG: 2,51. |
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