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Pastry sour

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  • 15.4
    Gravity BLG
  • 20
    IBU
  • 6.5 %
    ABV
  • 4
    SRM
  • All Grain
    Type
  • ---
    Style
  • Mateusz Miesny
    Brewer
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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 12.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
68 C 60 min
72 C 20 min
78 C 5 min

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Fermentables

15.4 BLG
6.5% ABV
4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 1.5 kg 50% 80 % 5
Grain Strzegom Pszeniczny 0.5 kg 16.7% 81 % 6
Grain Płatki owsiane 0.4 kg 13.3% 60 % 3
Sugar Milk Sugar (Lactose) 0.6 kg 20% 76.1 % 0
Sum 3 kg

Hops

20 IBU

Bitterness ratio 0.32 Balanced

Use for Name Amount Time Alpha acid
Boil Magnum 10 g 60 min 10 %

Yeasts

Name Type Form Amount Laboratory
US-05 Ale Dry 11.5 g ---
L.Plantarum Ale Dry 5 g ---

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