PL | EN
#2 - #3 black sugar
November 10, 2017
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FINISHEDStatus
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2480 days agoBrewday
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---Fermentation start date
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2465 days agoSecondary
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---Dry hops date
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2458 days agoPriming
![](/uploads/qr-code/efe754bfafbd114943301fcb07137b65.png)
Updated 2452 days ago
Mash and boil
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65.5 %Actual mash efficiency
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11Pre-boil gravity BLG
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12Original gravity BLG
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28Batch IBU
Fermentation
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11.5 liter(s)Primary size
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---Boil loss
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1.5Post-primary gravity BLG
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2Final gravity BLG
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5.4 %ABV
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83.9 %Attenuation
Priming
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9 liter(s)Priming size
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220Calories per 12oz
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Re-fermentationCarbonation type
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2Volumes of CO2
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Table sugarPriming sugar
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39.1 gPriming sugar amount
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18 CPriming beer temp
Mash checks
# | Check at | Temp | Gravity | pH | ||
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1 | November 10, 2017 at 7:40 AM | 67.8 C | --- | --- | ||
zacieranie w temp. 68 stopni, garnek otulony kocem ratunkowym |
Fermentation checks
Check at | Step | Gravity | Beer temp | Surrounding temp | FFT | |
---|---|---|---|---|---|---|
November 11, 2017 | PRIMARY | --- | 21 C | 20 C | ||
11.11 Drożdże uwodnione i zadane 10.11.2017. Pojawiła się delikatna piana | ||||||
November 12, 2017 | PRIMARY | 5 BLG | 21 C | 20 C | ||
12.11 delikatna piana na powierzchni, lekko drożdżowy zapach, w smaku czekolada, orzechy i kawa | ||||||
November 20, 2017 | PRIMARY | 2 BLG | 19 C | 19 C | ||
Piana całkowicie opadła, lekko drożdżowy zapach i smak, próbka pobrana znad osadu drożdżowego. Smak i zapach wyraźnie czekoladowy, lekki popiół na końcu aczkolwiek bardzo przyjemny | ||||||
November 25, 2017 | SECONDARY | 1.5 BLG | 14 C | 14 C | ||
Fermentor przeniesiony do piwniczki z temperaturą 14 stopni na tydzień czasu. |
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