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Kiwi Catharina Sour

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 28.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 22.4 liter(s)
    Mash size
  • 28 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min
78 C 1 min

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Fermentables

12.1 BLG
4.9% ABV
3.6 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2.3 kg 41.1% 81 % 4
Grain Pszeniczny 2.3 kg 41.1% 85 % 4
Grain Płatki owsiane 0.5 kg 8.9% 85 % 3
Grain Płatki pszeniczne 0.5 kg 8.9% 85 % 3
Sum 5.6 kg

Hops

3 IBU

Bitterness ratio 0.06 Sweet

Use for Name Amount Time Alpha acid
Boil Izabella 5 g 60 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11.5 g Fermentis
Lactobasilus Plantarum Ale Dry 448 g Sanprobi IBS

Extras

Type Name Amount Use for Time
Other Pulpa z kiwi 1500 g Secondary 10 day(s)
Fining Whirfloc 1.25 g Boil 5 min

Notes

  • Zacieranie 66*C
    Wysładzanie
    Po wysładzaniu gotuję 15 min, chłodze do temp 38*C i wrzucam 15-20 tabletek probiotyku Sanprobi IBS/Swanson.
    Po 24-48h sprawdzam PH, gotuję brzeczkę 60 min, chłodzę i dodaję zrehydtatyzowane drożdże.
    Na 10 dni cichej fermentacji dodaję pulpe z kiwi.
    Feb 16, 2021, 2:49 PM

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