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  4. #95 - #95 Vermont Hoppy Sour Ale

#95 - #95 Vermont Hoppy Sour A...
July 20, 2019

  • FINISHED
    Status
  • 1986 days ago
    Brewday
  • 1983 days ago
    Fermentation start date
  • ---
    Secondary
  • 1963 days ago
    Dry hops date
  • 1960 days ago
    Priming
Updated 1960 days ago

Mash and boil

  • 80.5 %
    Actual mash efficiency
  • ---
    Pre-boil gravity
  • 8
    Original gravity BLG
  • 56
    Batch IBU

Fermentation

  • 28 liter(s)
    Primary size
  • ---
    Boil loss
  • ---
    Post-primary gravity
  • 0.5
    Final gravity BLG
  • 3.9 %
    ABV
  • 94 %
    Attenuation

Priming

  • 26 liter(s)
    Priming size
  • 142
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 2
    Volumes of CO2
  • Table sugar
    Priming sugar
  • 125.4 g
    Priming sugar amount
  • 23 C
    Priming beer temp

Mash checks

# Check at Temp Gravity pH
1 July 20, 2019 at 12:16 PM 40 C --- ---
Przegotowano brzeczkę przez 15 minut i schłodzono do 40*C. Dodano 30 kapsułek L. plantarum swanson.
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