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#151 Catharina sour

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Batch size

  • 16 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 15 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 18.9 liter(s)
    Mash size
  • 24.3 liter(s)
    Total mash volume

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Fermentables

10.5 BLG
3.3 SRM
Type Name Amount Yield EBC
Grain Briess - Pilsen Malt 2.5 kg 46.3% 80.5 % 2
Grain Pszeniczny 2.5 kg 46.3% 60 % 4
Grain Płatki owsiane 0.4 kg 7.4% 60 % 3
Sum 5.4 kg

Hops

5 IBU

Bitterness ratio 0.12 Sweet

Use for Name Amount Time Alpha acid
Boil Iunga 4 g 60 min 11 %

Yeasts

Name Type Form Amount Laboratory
us-05 Ale Dry 11 g ---

Extras

Type Name Amount Use for Time
Flavor Pulpa Mango 1000 g Secondary 5 day(s)
Flavor Pulpa Ananas 1000 g Secondary 5 day(s)
Water Agent sanprobi ibs 20 g Boil 10 min

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