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Imperial Juicy Sour

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Batch size

  • 40 liter(s)
    Expected quantity of finished beer
  • 45 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 49.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 30 liter(s)
    Mash size
  • 40 liter(s)
    Total mash volume

Steps

Temp Time
69 C 60 min
78 C 1 min

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Fermentables

14.5 BLG
6% ABV
4.1 SRM
Type Name Amount Yield EBC
Grain Simpsons - Maris Otter 6 kg 54.5% 81 % 6
Grain Pszeniczny 2 kg 18.2% 85 % 4
Grain Płatki owsiane 2 kg 18.2% 85 % 3
Sugar Milk Sugar (Lactose) 1 kg 9.1% 76.1 % 0
Sum 11 kg

Hops

4 IBU

Bitterness ratio 0.07 Sweet

Use for Name Amount Time Alpha acid
Boil Nelson Sauvin 20 g 10 min 11 %

Yeasts

Name Type Form Amount Laboratory
WLP644 Ale Liquid 30 ml White Labs

Extras

Type Name Amount Use for Time
Flavor Sok Malinowy 1500 g Primary 5 day(s)
Flavor Puree Mango 1000 g Primary 5 day(s)
Flavor Puree Marakuja 1000 g Primary 5 day(s)

Notes

  • Zakwaszanie - kwas mlekowy do 4,5 pH / poźniej bakterie sour pitch zakładam, że dojdą do jakiś 3,2 - 3,3
    Po teście smaku, ewentualnie trzeba bedzie dodać kwsau albo dosłodzic laktozą, raczej owoce powinny zakwasić wystarczająco, jeśli tylko będzie taka możliwość to należy kontrolować temperaturę i zrobić solidny cold crush
    Zrobić test pasteryzacji!!!!
    Apr 19, 2022, 10:25 PM

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