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Pastry sour

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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 15.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 23.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
64 C 60 min
72 C 10 min
78 C 5 min

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Fermentables

25.7 BLG
12.1% ABV
4.8 SRM
Type Name Amount Yield EBC
Sugar Milk Sugar (Lactose) 1.6 kg 26.2% 76.1 % 0
Grain Słód owsiany Fawcett 0.5 kg 8.2% 61 % 5
Grain Płatki owsiane 1 kg 16.4% 60 % 3
Grain Pilzneński 3 kg 49.2% 81 % 4
Sum 6.1 kg

Yeasts

Name Type Form Amount Laboratory
Fermale New-E Ale Slant 150 ml White Labs

Extras

Type Name Amount Use for Time
Other pulpa marakuja 1000 g Secondary 14 day(s)
Other pulpa pitaja 1000 g Secondary 14 day(s)
Fining whirlflock 0.5 g Boil 10 min
Other Lactobasillus 5 g Primary 2 day(s)

Notes

  • Zacieranie w wodzie po moczeniu 1400g płatków w 14l wody. Woda po płatkach 0.5 BLG.

    Lakto 1450g, malto 150g - 8.5BLG

    Zakwaszanie 38h kulturą FG.

    30.08 do 12l piwa dodano 1kg marakui i 1kg pitai. Butelkowanie 15.09, nagazowanie 2.0.

    BLG końcowe 14.0-14.5
    Aug 25, 2024, 10:37 AM

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