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PASTRY SOUR V3

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Batch size

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

Mash information

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

Steps

Temp Time
67 C 60 min
76 C 10 min

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Fermentables

17.1 BLG
7.3% ABV
4.6 SRM
Type Name Amount Yield EBC
Grain Pilzneński 1.8 kg 41.9% 81 % 4
Grain Pszeniczny 2 kg 46.5% 85 % 4
Grain Słód owsiany Fawcett 0.5 kg 11.6% 61 % 5
Sum 4.3 kg

Hops

7 IBU

Bitterness ratio 0.1 Sweet

Use for Name Amount Time Alpha acid
Boil Rakau (NZ) 5 g 60 min 9.5 %
Aroma (end of boil) Rakau (NZ) 15 g 0 min 9.5 %

Yeasts

Name Type Form Amount Laboratory
S-05 Ale Dry 7 g ---

Extras

Type Name Amount Use for Time
Flavor Pulpa z mango 1000 g Secondary 4 day(s)
Flavor Pulpa z guawy 450 g Secondary 4 day(s)
Water Agent Kwas mlekowy 40 g Secondary 4 day(s)
Flavor Laktoza 250 g Boil 10 min

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