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Jouicy sour

0
  • 13.1
    Gravity BLG
  • 7
    IBU
  • 5.3 %
    ABV
  • 3.6
    SRM
  • All Grain
    Type
  • Gueuze
    Style
  • Magnez_123
    Brewer
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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 19.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 5 liter(s) / kg
    Liquor-to-grist ratio
  • 19 liter(s)
    Mash size
  • 22.8 liter(s)
    Total mash volume

Steps

Temp Time
80 C 20 min
68 C 70 min
76 C 10 min
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Fermentables

13.1 BLG
5.3% ABV
3.6 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2.5 kg 58.1% 81 % 4
Grain Pszeniczny 0.7 kg 16.3% 85 % 4
Grain Płatki orkiszowe 0.2 kg 4.7% 80 % 4
Grain Płatki pszeniczne 0.2 kg 4.7% 85 % 3
Sugar Milk Sugar (Lactose) 0.5 kg 11.6% 76.1 % 0
Grain Płatki owsiane 0.2 kg 4.7% 85 % 3
Sum 4.3 kg

Hops

7 IBU

Bitterness ratio 0.13 Sweet

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 15 g 60 min 3.5 %

Yeasts

Name Type Form Amount Laboratory
FM11 Wichrowe Wzgórza Ale Liquid 1000 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Spice kolendra 6 g Boil 10 min
Spice curacao 10 g Boil 10 min
Other Jakieś owoce 1400 g Secondary 7 day(s)
Other Lacto bacillus plantarum 6 g Primary 2 day(s)

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