Temperature
22°
+ 0.586°
In 4h → 21.6°C
Gravity
1.083
+ 3.912 pts
In 4h → 1.0805
≈ 21.7 g sugar / 100 ml
ABV
3.9
%
Alcohol by volume
± 0.6% (sensor ±0.002 SG)
→ 3.9% est. at FG
Fermentation Chart
Gravity
Final Gravity
Temp
Target Temp
ABV & Attenuation
ABV
Attenuation
Recipe
Fermentables
Sugar, Table (Sucrose)
0.0 kg · 57.1%
Brown Sugar, Dark
0.0 kg · 42.9%
Yeast
Lalvin EC-1118 · Lallemand (Lalvin) EC-1118 · 75% att.