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Catherina Sour

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.5 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 7.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 78 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 13.2 liter(s)
    Mash size
  • 17.6 liter(s)
    Total mash volume

Steps

Temp Time
64 C 60 min
72 C 20 min
78 C 10 min

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Fermentables

10.7 BLG
4.3% ABV
3.7 SRM
Type Name Amount Yield EBC
Grain Weyermann pszeniczny jasny 2.7 kg 61.4% 80 % 6
Grain Pilzneński 1.7 kg 38.6% 81 % 4
Sum 4.4 kg

Yeasts

Name Type Form Amount Laboratory
US-05 Ale Dry 18.5 g ---

Extras

Type Name Amount Use for Time
Flavor Brzoskwinie 1000 g Secondary 14 day(s)
Flavor Czarna porzeczka 1000 g Secondary 14 day(s)

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