PL | EN
#16 - Polskie Ale
December 4, 2021
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FINISHEDStatus
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994 days agoBrewday
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993 days agoFermentation start date
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978 days agoSecondary
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---Dry hops date
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969 days agoPriming
![](/uploads/qr-code/ca4e95b00b7a17642c374235100633de.png)
Updated 968 days ago
Mash and boil
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86.9 %Actual mash efficiency
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9.8Pre-boil gravity BLG
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10.4Original gravity BLG
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26Batch IBU
Fermentation
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22 liter(s)Primary size
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4.5 liter(s)Boil loss
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3.2Post-primary gravity BLG
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3.2Final gravity BLG
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3.9 %ABV
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70 %Attenuation
Priming
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21.5 liter(s)Priming size
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193Calories per 12oz
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Re-fermentationCarbonation type
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2.32Volumes of CO2
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Corn sugarPriming sugar
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135.5 gPriming sugar amount
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19 CPriming beer temp
Mash checks
# | Check at | Temp | Gravity | pH | ||
---|---|---|---|---|---|---|
1 | December 4, 2021 at 8:42 PM | 63 C | --- | --- | ||
30min | ||||||
2 | December 4, 2021 at 8:42 PM | 72.5 C | --- | --- | ||
30 min | ||||||
3 | December 4, 2021 at 8:42 PM | 78 C | --- | 5.3 | ||
5 min |
Fermentation checks
Check at | Step | Gravity | Beer temp | Surrounding temp | FFT | |
---|---|---|---|---|---|---|
December 5, 2021 | PRIMARY | 10.4 BLG | 15.5 C | 22.5 C | ||
Schłodzone do 15,5, drożdże zadane po rehydratacji ok 21:00. | ||||||
December 6, 2021 | PRIMARY | --- | 15.3 C | 22.5 C | ||
Rano lekko bulgocze. Przez 7 kolejnych dni powoli podnoszę temperaturę do 18 st | ||||||
December 7, 2021 | PRIMARY | --- | 16 C | 22.5 C | ||
mocno bulgota | ||||||
December 11, 2021 | PRIMARY | 3.1 BLG | 17.9 C | 22.5 C | ||
test FFT Brix=5,6 to BLG=3,1 | ||||||
December 13, 2021 | PRIMARY | 3.1 BLG | 18.5 C | 22.5 C | ||
Temperatura osiągnęła 18st. Od teraz obniżam stopniowo temperaturę aby było poniżej 10st (7 dni) i stabilizuję ok 7-8st do zlania na cichą | ||||||
December 20, 2021 | PRIMARY | 3.2 BLG | 8.7 C | 22.5 C | ||
obniżona temperatura, gotowe na cichą. | ||||||
December 20, 2021 | SECONDARY | 3.2 BLG | 8.7 C | 22.5 C | ||
Na cichej trzymam 10 dni temperatura 7-8st. pH=5,3 | ||||||
December 24, 2021 | SECONDARY | --- | 7.2 C | 22.5 C | ||
December 29, 2021 | SECONDARY | 3.2 BLG | 10.6 C | 22.5 C | ||
Gotowe do zlania i refermentacji. Do refermentacji dodane 4g/21l wit. C jako przeciwutleniacz. Referementacja glukozą 6,5g na 1l piwa. 2 tyg w 22-23st, następnie 2 tyg poniżej 5st |
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