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Juicy Sour

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 60 min
78 C 10 min

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Fermentables

14.3 BLG
5.9% ABV
3.5 SRM
Type Name Amount Yield EBC
Grain Pilzneński 3 kg 50.8% 81 % 4
Grain Briess - Wheat Malt, White 1 kg 16.9% 85 % 5
Grain Oats, Flaked 1 kg 16.9% 80 % 2
Sugar Milk Sugar (Lactose) 0.65 kg 11% 76.1 % 0
Grain Castlemalting - Cara Clair 0.25 kg 4.2% 78 % 4
Sum 5.9 kg

Hops

3 IBU

Bitterness ratio 0.05 Sweet

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 10 g 60 min 3.11 %

Yeasts

Name Type Form Amount Laboratory
Lallemand NE Ale Slant 100 ml Lallemand

Extras

Type Name Amount Use for Time
Water Agent Lactic Acid 5 g Mash 60 min
Water Agent NaCl 2 g Mash 60 min
Water Agent CaCl2 4 g Mash 60 min
Fining Whirlfloc 2.5 g Boil 10 min

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