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Lot

Name

Style

Start ___/___/201__ Vol.utilizado (L-Oz)

Vol.pr-fervura (L-Oz)

Vol.ps-fervura(L-Oz)

Description

Vol.Bottling(L-Oz)
Daystotal

OG

Mashing

Hopping

FG

C/F Min

Hop Min.

IBU
SRM/EBC
ABV
phInitial water
pHmash
phWash watter
pHbeer
Total Water
Hardness

F C

100
95
90
85
80
75
70
65
60
55
50
45
40
35
30
25
20

Mashing ramp

0 10 20 30 40 50 60 70 80 90 100 110 120 130 140 150 160 170 180 190 200

Fermentation (Start: ___/___/201__ End___/___/201__ Daystotal: _____): Obs:


Type
Temperature
Sedimentation
Aerationprevious

Activation

Yeast1a Fermentation (g/L)

Min.

Attenuation
Yeast2a Fermentation(g/L)

Maturation (Start: ___/___/201__ End___/___/201__ Daystotal: _____): Obs:


Temperature
Adjunct:
Carbonation (Start: ___/___/201__ End___/___/201__ DaysTotal: _____): Obs:
V.CO2
Primming
Qtd. Primming
Temp.Bottling
Malt

Hops and Adjunct


SRM/EBC Mass n.
Type

Type

Temp.Storage
-acid Mass Insertion

Total
Density measurement
Stage
Density Temp. Dens.Adjusted Date/time

Obs.:

Fermenting
Fermenting
Maturing
Pre-bottling
Post-bottling

Brewer:

Card by: Gabriel Gerber Hornink

Pre-fermentation

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