Mandarina Ale 12° (19A/18B Mar, 2020)

Fermentation progress

fermentation information (temperatures in Celsius degrees)

Note: The left scale is in ℃. Time in UTC.

Note: The secondary thermometers (marked with +) are having some offset/skew.

Conditioning progress

conditioning info (degrees Celsius)

Note: After cooling, only the blue thermometers show the fridge (not beer) temp. (The green and red one(s) show ambient temp.)

Note: The measurement (not conditioning) was ended on Mar, 14 (needed the sensors for the next beer).

Beer info [Done]

Idea: Drinkable SMASH Ale with citric scent
Malt: Pilsner (kandit) extract, OG: 12.0 °Bx (1.048), SafAle K-97 Fermentis
Hops: Mandarina Bavaria 2018, 6.9 % alpha (storage corrected: 4.4 %) (60 min; 10-5-15 g @ -40, -20, -5), IBU: 44

Red: Cca 2L wort (cleaner), FG: 2.6 °Bxc (1.010), ABV: 5.0 %
Blue: Cca 2.5L wort (hops residuals, filtered)
- +48 hr: DH 10 g Mandarina Bavaria: SG: 3.2 °Bxc (1.013), ABV: 4.7 %
- FG: 1.7 °Bxc (1.006), ABV: 5.5 %
Result: Nice citruses in smell, little Acetaldehyde, harsh bitterness (DH)

HW/SW info

ESP-8266 (ESP-12) w. Arduino core, over WiFi
5x DS18B20, temp. measured every 90 seconds
Python3, Flask, Matplotlib
Refractometer calcs by Brewer's Friend
Hop sensoric profiles by Brelex

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