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#2 Pastry sour

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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 15.8 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)

Discussion

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BR
w jakiej formie byl podany kokos?
Browar Qbana    1300 days ago
MI
Prażone chipsy kokosowe wrzucone na tydzień cichej fermentacji.
Mikowarz    1300 days ago