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  4. #21 - Kiwi Catharina Sour

#21 - Kiwi Catharina Sour
March 8, 2021

  • FINISHED
    Status
  • 1353 days ago
    Brewday
  • 1352 days ago
    Fermentation start date
  • 1345 days ago
    Secondary
  • ---
    Dry hops date
  • 1330 days ago
    Priming
Updated 1330 days ago

Mash and boil

  • 59.3 %
    Actual mash efficiency
  • 11
    Pre-boil gravity BLG
  • 12
    Original gravity BLG
  • 3
    Batch IBU

Fermentation

  • 20 liter(s)
    Primary size
  • 2 liter(s)
    Boil loss
  • 3
    Post-primary gravity BLG
  • 3
    Final gravity BLG
  • 4.9 %
    ABV
  • 75.8 %
    Attenuation

Priming

  • 17.8 liter(s)
    Priming size
  • 223
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 2.2
    Volumes of CO2
  • Table sugar
    Priming sugar
  • 95.3 g
    Priming sugar amount
  • 20 C
    Priming beer temp

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
March 16, 2021 PRIMARY 3 BLG 18 C 17 C
Dodałem 2kg przecieru z kiwi.
March 16, 2021 SECONDARY 3 BLG 18 C 20 C
March 22, 2021 SECONDARY 3 BLG 17 C 19 C
March 31, 2021 SECONDARY 3 BLG 18 C 20 C
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