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mm sour III cz2

0
  • 13.6
    Gravity BLG
  • 23
    IBU
  • 5.6 %
    ABV
  • 4.8
    SRM
  • All Grain
    Type
  • ---
    Style
  • peter
    Brewer
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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 30 min
    Boil time
  • 18 %/h
    Evaporation rate
  • 33.8 liter(s)
    Boil size
  • 20 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
66 C 60 min
15 C 5 min

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Fermentables

13.6 BLG
5.6% ABV
4.8 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 1.7 kg 25.6% 80 % 5
Grain Viking Wheat Malt 2.5 kg 37.6% 83 % 5
Grain Płatki pszeniczne 0.5 kg 7.5% 85 % 3
Grain Płatki owsiane 0.5 kg 7.5% 85 % 3
Grain Caramel/Crystal Malt - 30L 0.25 kg 3.8% 75 % 59
Liquid Extract WES ekstrakt słodowy jasny 1.2 kg 18% 80 % 5
Sum 6.65 kg

Hops

23 IBU

Bitterness ratio 0.42 Balanced

Use for Name Amount Time Alpha acid
Boil Chinook 30 g 30 min 13 %
Whirlpool Sabro 100 g 0 min 15 %
Whirlpool Citra 100 g 0 min 12 %
Dry Hop Sabro 100 g 3 day(s) 15 %
Dry Hop Citra 100 g 3 day(s) 12 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 22 g ---

Extras

Type Name Amount Use for Time
Other pulpa marakuja 2400 g Primary 8 day(s)
Other pulpa mango 1600 g Primary 8 day(s)

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