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  4. #157 - Catharina Sour

#157 - Catharina Sour
May 11, 2025

  • PRIMARY
    Status
  • 2 days ago
    Brewday
  • Today
    Fermentation start date
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    Secondary
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    Dry hops date
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    Priming
Updated about 15 hours ago

Mash and boil

  • 31.2 %
    Actual mash efficiency
  • 9.2
    Pre-boil gravity BLG
  • 10
    Original gravity BLG
  • ---
    Batch IBU

Fermentation

  • 11 liter(s)
    Primary size
  • 1 liter(s)
    Boil loss
  • ---
    Post-primary gravity
  • ---
    Final gravity BLG
  • ---
    ABV
  • ---
    Attenuation

Priming

  • ---
    Priming size
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    Calories per 12oz
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    Carbonation type
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    Volumes of CO2

Mash checks

# Check at Temp Gravity pH
1 May 11, 2025 at 6:36 PM --- --- ---
24 l wody do zacierania na 5 kg zasypu.
Po wsypaniu słodu do wody o temperaturze 70 stopni, temperatura zacierania w okolicach zakładanych 67 stopni.
1 mieszanie
Woda do wysładzania: 7 l

Wysłodzone: 27.5 l - 9.6 Brx (wskazanie refraktometru), po przeliczeniu 9.2 Blg.

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
May 11, 2025 PRIMARY --- --- ---
Po wysładzaniu brzeczka doprowadzona do wrzenia i po 5 minutach schłodzona do 38 stopni.

Do zakwaszania w kotle na 27.5 l brzeczki:
51 tabletek probiotyku (bez osłonek) Sanprobi IBS (lactobacillus plantarum) - 10 miliardów UFC (jednostek tworzących kolonię).
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