PL | EN
#60 - Juicy Sour
February 25, 2020
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FINISHEDStatus
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1633 days agoBrewday
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1630 days agoFermentation start date
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1617 days agoSecondary
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---Dry hops date
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1606 days agoPriming
![](/uploads/qr-code/1d92a7f58c483d463e2bd84c9b3a69fe.png)
Updated 1605 days ago
Mash and boil
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90.2 %Actual mash efficiency
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11Pre-boil gravity BLG
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14Original gravity BLG
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---Batch IBU
Fermentation
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20 liter(s)Primary size
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1.5 liter(s)Boil loss
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6Post-primary gravity BLG
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4Final gravity BLG
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5.6 %ABV
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72.4 %Attenuation
Priming
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19.5 liter(s)Priming size
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186Calories per 12oz
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Re-fermentationCarbonation type
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1.7Volumes of CO2
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Table sugarPriming sugar
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69.1 gPriming sugar amount
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22 CPriming beer temp
Mash checks
# | Check at | Temp | Gravity | pH | ||
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1 | February 28, 2020 at 7:49 AM | 35 C | --- | 3.3 | ||
Brzeczka po wysładzaniu i po krótkiej pasteryzacji zaszczepiona bakteriami Lactobacillus Plantarum. Temperatura utrzymywana w zakresie 30-40 stopni przez dwa dni. Końcowe pH: ok. 3.3. |
Fermentation checks
Check at | Step | Gravity | Beer temp | Surrounding temp | FFT | |
---|---|---|---|---|---|---|
February 28, 2020 | PRIMARY | --- | --- | --- | ||
Temperatura fermentacji: 19 z histerezą 0.6. | ||||||
March 1, 2020 | PRIMARY | --- | --- | --- | ||
Temperatura fermentacji: 20 z histerezą 0.6. | ||||||
March 6, 2020 | PRIMARY | 7 BLG | --- | --- | ||
Temperatura fermentacji: 21 z histerezą 0.6. | ||||||
March 10, 2020 | PRIMARY | --- | --- | --- | ||
Temperatura fermentacji: 22 z histerezą 0.6. | ||||||
March 13, 2020 | SECONDARY | --- | --- | --- | ||
Dodano owoce: ok. 1.5 kg przecieru z mango Alphonso i ok. 1 kg przecieru z marakui. Temperatura fermentacji: 20 z histerezą 0.6. |
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