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#16 SOUR

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 33.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 0 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
44 C 15 min
63 C 45 min
72 C 20 min
78 C 10 min

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Fermentables

13.3 BLG
5.5% ABV
6.3 SRM
Type Name Amount Yield EBC
Grain Strzegom pszeniczny 2.5 kg 41.7% 81 % 6
Grain Strzegom Pilzneński 2.5 kg 41.7% 80 % 4
Grain Karmelowy Czerwony 0.5 kg 8.3% 75 % 59
Sugar Brown Sugar, Light 0.5 kg 8.3% 100 % 16
Sum 6 kg

Hops

14 IBU

Bitterness ratio 0.26 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 10 g 60 min 10 %
Boil Marynka 10 g 20 min 10 %

Yeasts

Name Type Form Amount Laboratory
FM41 Gwoździe i Banany Wheat Slant 500 ml Fermentum Mobile

Notes

  • 40ml kwas mlekowy 80% dla wstępnego zakwaszenia
    bakterie Lactobasilus Plantarum 42h - do PH 3,46
    Gotowanie 10+10g Marynka
    Fermentacja
    Podział na warki
    +witamina C
    - 5L Porzeczka
    - 5l cytryna
    - 15l wiśnie
    Jul 27, 2020, 2:42 PM

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