PL | EN
#05 Juicy Sour KW
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14.7Gravity BLG
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---IBU
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6.1 %ABV
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4SRM
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All GrainType
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Style
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Brewer
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Base recipe
![](/uploads/qr-code/716051e22ce6b64327bb4344abe8d0b0.png)
Batch size
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12 liter(s)Expected quantity of finished beer
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70 minBoil time
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10 %/hEvaporation rate
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15.4 liter(s)Boil size
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10 %Boil loss
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13.3Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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68 %Mash efficiency
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6 liter(s) / kgLiquor-to-grist ratio
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19.6 liter(s)Mash size
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22.8 liter(s)Total mash volume
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Fermentables
Type | Name | Amount | Yield | EBC |
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Grain | Viking Pilsner malt | 1.875 kg 51.5% | 82 % | 4 |
Grain | Viking Wheat Malt | 1.125 kg 30.9% | 83 % | 5 |
Grain | Płatki owsiane | 0.263 kg 7.2% | 85 % | 3 |
Sugar | Milk Sugar (Lactose) | 0.375 kg 10.3% | 76.1 % | 0 |
Sum | 3.638 kg |
Yeasts
Name | Type | Form | Amount | Laboratory |
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WB-06 | Ale | Slant | 100 ml | --- |
Extras
Type | Name | Amount | Use for | Time |
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Water Agent | Gips piwowarski | 5.6 g | Boil | 60 min |
Spice | sól | 5.6 g | Boil | 3 min |
Flavor | OWOCE | 1000 g | Secondary | 10 day(s) |
Water Agent | Witamina C | 4 g | Secondary | 10 day(s) |
Notes
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48h zakwaszanie bakteriami "Lactobasilus plantarum"
Apr 6, 2020, 5:49 PM