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Juicy Pastry Sour

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Batch size

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

Mash information

  • 80 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 17 liter(s)
    Mash size
  • 21.3 liter(s)
    Total mash volume

Steps

Temp Time
50 C 15 min
67 C 45 min
77 C 1 min

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Fermentables

11.2 BLG
4.5% ABV
3.7 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pilsner Malt 1.5 kg 35.3% 81 % 5
Grain Weyermann - Pale Ale Malt 1 kg 23.5% 85 % 7
Grain Weyermann pszeniczny jasny 1 kg 23.5% 80 % 6
Grain Płatki pszeniczne 0.25 kg 5.9% 85 % 3
Grain Płatki owsiane 0.5 kg 11.8% 85 % 3
Sum 4.25 kg

Hops

7 IBU

Bitterness ratio 0.16 Sweet

Use for Name Amount Time Alpha acid
Boil Cascade PL 15 g 30 min 5.2 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - 5335 Lactobacillus Ale Liquid 75 ml Wyeast Labs
Safale US-05 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Other Pulpa calamansi 1000 g Secondary 7 day(s)
Other Pulpa brzoskwiniowa 1000 g Secondary 7 day(s)
Other Pulpa z marakuji 1000 g Secondary 7 day(s)
Flavor Sól himalajska 20 g Boil 10 min

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