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Pasztet na kwasie

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 77 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 14.7 liter(s)
    Mash size
  • 18.9 liter(s)
    Total mash volume

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Fermentables

11.2 BLG
4.5% ABV
3.1 SRM
Type Name Amount Yield EBC
Grain Słód Pilzeński 2 kg 47.6% 80 % 3
Grain Słód Pszeniczny 2 kg 47.6% 85 % 4
Grain Płatki owsiane 0.2 kg 4.8% 80 % 3
Sum 4.2 kg

Hops

14 IBU

Bitterness ratio 0.31 Balanced

Use for Name Amount Time Alpha acid
Aroma (end of boil) Citra 10 g 20 min 12 %
Boil Citra 5 g 35 min 12 %

Yeasts

Name Type Form Amount Laboratory
Lachancea Ale Dry 20 g WildBrew PhillySour

Extras

Type Name Amount Use for Time
Other Cytryny 5 g Primary ---
Other Kwaśne jabłka 5 g Primary ---

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