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Pastry Sour

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

13.6 BLG
5.6% ABV
4 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 2.5 kg 46% 80 % 4
Grain Strzegom Pszeniczny 1.5 kg 27.6% 81 % 6
Grain Carabody 0.5 kg 9.2% 80 % 8
Grain Płatki owsiane 0.5 kg 9.2% 60 % 3
Sugar Owoce ( cukier z owoców ) 0.44 kg 8.1% 100 % 0
Sum 5.44 kg

Hops

14 IBU

Bitterness ratio 0.25 Balanced

Use for Name Amount Time Alpha acid
Boil Magnum 11 g 60 min 10 %
Aroma (end of boil) Cascade PL 20 g 5 min 7.3 %

Yeasts

Name Type Form Amount Laboratory
Fermentis US-05 Ale Dry 11 g ---

Extras

Type Name Amount Use for Time
Flavor Laktoza 500 g Boil 60 min
Flavor Pulpa owocowa 1000 g Secondary 7 day(s)

Notes

  • Baza do pastry sour
    May 6, 2024, 10:34 PM

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