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#11 - Sour Mango Ale
July 17, 2018

  • FINISHED
    Status
  • 2321 days ago
    Brewday
  • 2319 days ago
    Fermentation start date
  • 2310 days ago
    Secondary
  • ---
    Dry hops date
  • 2303 days ago
    Priming
Updated 2302 days ago

Mash and boil

  • 79.5 %
    Actual mash efficiency
  • 13.5
    Pre-boil gravity BLG
  • 13.5
    Original gravity BLG
  • 10
    Batch IBU

Fermentation

  • 20 liter(s)
    Primary size
  • 5 liter(s)
    Boil loss
  • 6.5
    Post-primary gravity BLG
  • 6.5
    Final gravity BLG
  • 4 %
    ABV
  • 53 %
    Attenuation

Priming

  • 20 liter(s)
    Priming size
  • 185
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 2.5
    Volumes of CO2
  • Corn sugar
    Priming sugar
  • 144.2 g
    Priming sugar amount
  • 20 C
    Priming beer temp

Mash checks

# Check at Temp Gravity pH
1 July 19, 2018 at 5:21 PM --- --- ---
1) Zatarto jednotemperaturowo, przefiltrowano, wysłodzono
2) Dodanie ok. 16 g kwasu mlekowego, celem wstępnego zakwaszania (ph zbite do 4,5),
3) Gotowanie przez 15 minut
4) Schłodzenie do 40 st.
5) Zadanie 5g lactobacillus planatarum, garnek uszczelniono, przykryto kocami i zostawiono na 48 h
6) Po 48 h ph zbite do 3,4 - zakwaszanie zakończono,
7) Gotowanie przez 60 minut, po zakończeniu dodano 20g saaz i schłodzono do 20 st.

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
July 26, 2018 PRIMARY 6.5 BLG 20 C 20 C
July 28, 2018 PRIMARY 6.5 BLG 20 C 20 C
July 28, 2018 SECONDARY --- --- ---
Przelano na cichą i dodano 3 kg mango na 7 dni.
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