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  4. #46 - #46 Sour Redcurrant Ale

#46 - #46 Sour Redcurrant Ale
October 27, 2019

  • FINISHED
    Status
  • 1888 days ago
    Brewday
  • 1886 days ago
    Fermentation start date
  • 1877 days ago
    Secondary
  • ---
    Dry hops date
  • 1867 days ago
    Priming
Updated 1867 days ago

Mash and boil

  • 94 %
    Actual mash efficiency
  • 7
    Pre-boil gravity BLG
  • 9.3
    Original gravity BLG
  • 22
    Batch IBU

Fermentation

  • 20 liter(s)
    Primary size
  • 1 liter(s)
    Boil loss
  • 1.6
    Post-primary gravity BLG
  • 1.6
    Final gravity BLG
  • 4 %
    ABV
  • 83.3 %
    Attenuation

Priming

  • 19 liter(s)
    Priming size
  • 169
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 2
    Volumes of CO2
  • Table sugar
    Priming sugar
  • 86.5 g
    Priming sugar amount
  • 20 C
    Priming beer temp

Mash checks

# Check at Temp Gravity pH
1 October 27, 2019 at 3:56 PM 39 C 7 BLG 6
Po zacieraniu dodaję lactobacillus plantarum w temp ok 38 st i zostawiam gar w osłoniętym miejscu na dwa dni.
2 October 29, 2019 at 10:16 PM 32 C 7 BLG 3.5

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
November 8, 2019 PRIMARY 1.6 BLG 20 C 23 C
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