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#05 Juicy Sour KW

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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 15.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 68 %
    Mash efficiency
  • 6 liter(s) / kg
    Liquor-to-grist ratio
  • 19.6 liter(s)
    Mash size
  • 22.8 liter(s)
    Total mash volume

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Fermentables

14.7 BLG
6.1% ABV
4 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 1.875 kg 51.5% 82 % 4
Grain Viking Wheat Malt 1.125 kg 30.9% 83 % 5
Grain Płatki owsiane 0.263 kg 7.2% 85 % 3
Sugar Milk Sugar (Lactose) 0.375 kg 10.3% 76.1 % 0
Sum 3.638 kg

Yeasts

Name Type Form Amount Laboratory
WB-06 Ale Slant 100 ml ---

Extras

Type Name Amount Use for Time
Water Agent Gips piwowarski 5.6 g Boil 60 min
Spice sól 5.6 g Boil 3 min
Flavor OWOCE 1000 g Secondary 10 day(s)
Water Agent Witamina C 4 g Secondary 10 day(s)

Notes

  • 48h zakwaszanie bakteriami "Lactobasilus plantarum"
    Apr 6, 2020, 5:49 PM

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