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#16 Sour brett

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 13.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.2
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 8.9 liter(s)
    Mash size
  • 11.5 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min
85 C 10 min

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Fermentables

11.2 BLG
4.5% ABV
3.7 SRM
Type Name Amount Yield EBC
Grain Viking malt Pilzneński 1.9 kg 74.5% 81 % 4
Grain Weyermann Zakwaszający 0.65 kg 25.5% 80 % 6
Sum 2.55 kg

Yeasts

Name Type Form Amount Laboratory
WLP4613+be-137 Ale Slant 1000 ml ---
gęstwa po mieszance wpl4613 i be-134, wlane do balona po muscat saison

Extras

Type Name Amount Use for Time
Flavor wiśnie 1200 g Secondary 120 day(s)

Discussion

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[deleted]    566 days ago