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#60 - Juicy Sour
February 25, 2020

  • FINISHED
    Status
  • 1766 days ago
    Brewday
  • 1763 days ago
    Fermentation start date
  • 1750 days ago
    Secondary
  • ---
    Dry hops date
  • 1739 days ago
    Priming
Updated 1739 days ago

Mash and boil

  • 90.2 %
    Actual mash efficiency
  • 11
    Pre-boil gravity BLG
  • 14
    Original gravity BLG
  • ---
    Batch IBU

Fermentation

  • 20 liter(s)
    Primary size
  • 1.5 liter(s)
    Boil loss
  • 6
    Post-primary gravity BLG
  • 4
    Final gravity BLG
  • 5.6 %
    ABV
  • 72.4 %
    Attenuation

Priming

  • 19.5 liter(s)
    Priming size
  • 262
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 1.7
    Volumes of CO2
  • Table sugar
    Priming sugar
  • 69.1 g
    Priming sugar amount
  • 22 C
    Priming beer temp

Mash checks

# Check at Temp Gravity pH
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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