PL | EN
#6 - Witbier
May 31, 2017
-
FINISHEDStatus
-
2765 days agoBrewday
-
2765 days agoFermentation start date
-
---Secondary
-
---Dry hops date
-
2739 days agoPriming
Updated 2410 days ago
Mash and boil
-
61.4 %Actual mash efficiency
-
9Pre-boil gravity BLG
-
10Original gravity BLG
-
14Batch IBU
Fermentation
-
23 liter(s)Primary size
-
4 liter(s)Boil loss
-
---Post-primary gravity
-
4Final gravity BLG
-
3.2 %ABV
-
60.7 %Attenuation
Priming
-
23 liter(s)Priming size
-
187Calories per 12oz
-
Re-fermentationCarbonation type
-
2.8Volumes of CO2
-
Table sugarPriming sugar
-
184.6 gPriming sugar amount
-
23 CPriming beer temp
Mash checks
# | Check at | Temp | Gravity | pH | ||
---|---|---|---|---|---|---|
1 | May 31, 2017 at 9:30 PM | 67 C | --- | --- | ||
Prawdopodobnie trochę za wysoka temperatura, a z pewnością za krótki czas zacierania (dużo surowca niesłodowanego!). |
Fermentation checks
Check at | Step | Gravity | Beer temp | Surrounding temp | FFT | |
---|---|---|---|---|---|---|
June 1, 2017 | PRIMARY | --- | 24 C | 22 C | ||
Fermentacja rusza po kilkunastu godzinach. | ||||||
June 4, 2017 | PRIMARY | --- | 22 C | 22 C | ||
Kończy się burzliwa część fermentacji. | ||||||
June 26, 2017 | PRIMARY | --- | 23 C | 23 C | ||
Piwo wciąż czasem bulka, ale to już 4 tygodnie! |
We introduced new Standard account. Check current subscription plans.
Do you know that PRO members can modify recipe for a single batch? Become a PRO member!