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Brewlog

#26 - #2 Pastry sour
October 17, 2020

FINISHED

Status
1499 days ago

Brewday
1499 days ago

Fermentation start date
1484 days ago

Secondary
---

Dry hops date
1463 days ago

Priming

Updated 1463 days ago

Mash and boil

84.7 %

Actual mash efficiency
11

Pre-boil gravity BLG
14

Original gravity BLG
13

Batch IBU

Fermentation

13 liter(s)

Primary size
3 liter(s)

Boil loss
2

Post-primary gravity BLG
2

Final gravity BLG
6.6 %

ABV
86.3 %

Attenuation

Priming

10.5 liter(s)

Priming size
182

Calories per 12oz
Re-fermentation

Carbonation type
2.2

Volumes of CO2
Table sugar

Priming sugar
59.9 g

Priming sugar amount
24 C

Priming beer temp

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#2 Pastry sour

14

Gravity BLG
15

IBU
4.5

SRM
All Grain

Type
Gose

Style

Print

Batch size

12 liter(s)

Expected quantity of finished beer
60 min

Boil time
10 %/h

Evaporation rate
15.8 liter(s)

Boil size
5 %

Boil loss
11.7

Pre-boil gravity BLG
5 %

Trub loss
10 %

Dry hopping loss

Mash information

70 %

Mash efficiency
3.5 liter(s) / kg

Liquor-to-grist ratio
12.6 liter(s)

Mash size
16.2 liter(s)

Total mash volume

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Fermentables

14 BLG

5.8% ABV

4.5 SRM

Type	Name	Amount	Yield	EBC
Grain	Viking Pale Ale malt	1.85 kg 48.9%	80 %	5
Grain	Strzegom Pszeniczny	0.95 kg 25.1%	81 %	6
Grain	Płatki owsiane	0.3 kg 7.9%	40 %	3
Grain	Płatki pszeniczne	0.5 kg 13.2%	85 %	3
Sugar	Milk Sugar (Lactose)	0.18 kg 4.8%	76.1 %	0
	Sum	3.78 kg

Hops

15 IBU

Bitterness ratio 0.26 Balanced

Use for	Name	Amount	Time	Alpha acid
Boil	Iunga	8 g	60 min	11 %

Yeasts

Name	Type	Form	Amount	Laboratory
WLP644	Ale	Liquid	200 ml	FM

Extras

Type	Name	Amount	Use for	Time
Other	Sanprobi IBS	10 g	Boil	48 min
Spice	Pulpa z mango	1500 g	Secondary	3 day(s)
Spice	kokos	200 g	Secondary	5 day(s)
Spice	Brzoskwinia	1000 g	Secondary	3 day(s)

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