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#97 - #97 Hoppy Sour Ale SImco...
May 11, 2020
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FINISHEDStatus
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1559 days agoBrewday
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1555 days agoFermentation start date
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1537 days agoSecondary
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1537 days agoDry hops date
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1533 days agoPriming
![](/uploads/qr-code/8153e7fcc791d46f7a699bb9413aad9a.png)
Updated 1533 days ago
Mash and boil
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82.5 %Actual mash efficiency
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---Pre-boil gravity
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8.2Original gravity BLG
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44Batch IBU
Fermentation
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28 liter(s)Primary size
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---Boil loss
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---Post-primary gravity
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1.5Final gravity BLG
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3.5 %ABV
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82.2 %Attenuation
Priming
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27 liter(s)Priming size
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148Calories per 12oz
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Re-fermentationCarbonation type
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2.5Volumes of CO2
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Table sugarPriming sugar
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186.3 gPriming sugar amount
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24 CPriming beer temp
Mash checks
# | Check at | Temp | Gravity | pH | ||
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1 | May 11, 2020 at 8:25 PM | --- | --- | --- | ||
Dodano na 48 h 36 kapsułek L. plantarum. | ||||||
2 | May 14, 2020 at 10:08 PM | --- | --- | --- | ||
Zakwaszano równe 72 godziny (3 dni pełne) bo wcześniej nie było kwaśne. Trzeba pilnować temperatury od początku bo się nie kwasi. Do chmielenia użyto Simcoe i Vic Secret. | ||||||
3 | May 15, 2020 at 9:34 AM | --- | --- | --- | ||
Zamiast US-05 dano Danstar Notthingham suche. W schowku jest ok 15 *C więc bardziej pasuje Danstar ze względu na swoją pracę w niskich temperaturach. |
Fermentation checks
Check at | Step | Gravity | Beer temp | Surrounding temp | FFT | |
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June 2, 2020 | SECONDARY | --- | --- | --- | ||
Dodano resztę chmieli Simcoe i Vic Secret czyli każdego po 50 g, razem 100 g. |
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