PL | EN
#21 - Pszeniczniak 2
April 28, 2023
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FINISHEDStatus
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487 days agoBrewday
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486 days agoFermentation start date
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---Secondary
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---Dry hops date
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468 days agoPriming
![](/uploads/qr-code/16de2678b5c2816ff297de8f40c5ca62.png)
Updated 467 days ago
Mash and boil
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84.7 %Actual mash efficiency
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10.8Pre-boil gravity BLG
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11.6Original gravity BLG
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15Batch IBU
Fermentation
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20.8 liter(s)Primary size
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5.2 liter(s)Boil loss
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---Post-primary gravity
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3.4Final gravity BLG
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4.5 %ABV
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71.5 %Attenuation
Priming
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20 liter(s)Priming size
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216Calories per 12oz
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Re-fermentationCarbonation type
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3Volumes of CO2
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Corn sugarPriming sugar
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150.8 gPriming sugar amount
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8 CPriming beer temp
Mash checks
# | Check at | Temp | Gravity | pH | ||
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1 | April 28, 2023 at 7:43 PM | 45 C | --- | --- | ||
Bez zakwaszania aby pH nie było niższa niż 5,8 czas 15 min | ||||||
2 | April 28, 2023 at 7:57 PM | 64 C | --- | 5 | ||
Dodane 17ml kwasu aby osiągnąć pH=5,0, czas 40 min | ||||||
3 | April 28, 2023 at 10:38 PM | 72 C | --- | 5 | ||
15 minut | ||||||
4 | April 28, 2023 at 10:38 PM | 78 C | --- | 5 |
Fermentation checks
Check at | Step | Gravity | Beer temp | Surrounding temp | FFT | |
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April 29, 2023 | PRIMARY | 11.6 BLG | 17 C | 23 C | ||
Drożdże zadane (starter) o 10:10 | ||||||
April 30, 2023 | PRIMARY | --- | 18.3 C | 23 C | ||
Bulgota, powoli zwiększam temperaturę do 23 st przez 10dni | ||||||
May 3, 2023 | PRIMARY | --- | 19.4 C | 23.5 C | ||
May 11, 2023 | PRIMARY | 3.4 BLG | 21.9 C | 23 C | ||
Brix=6,4 to BLG=3,4, dwa dni wcześniej po okresie podnoszenia temperatury do 23st, była jeszcze duża piana. Teraz brak piany na wierzchu, zapach prawidłowy. Schładzam przed zlaniem | ||||||
May 14, 2023 | PRIMARY | 3.4 BLG | 8.9 C | 23 C | ||
piwo schłodzone, utrzymuję jeszcze w temp poniżej 10 st aby się ustabilizowało | ||||||
May 17, 2023 | PRIMARY | 3.4 BLG | 8.4 C | 23 C | ||
Zapach prawidłowy, refermentacja i butelkowanie |
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