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#94 SOURdanappel (jeżyna/manda...

0

Batch size

  • 21.5 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 6 %/h
    Evaporation rate
  • 25.8 liter(s)
    Boil size
  • 2 %
    Boil loss
  • 7.6
    Pre-boil gravity BLG
  • 6 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 82 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 9.3 liter(s)
    Mash size
  • 12.4 liter(s)
    Total mash volume

Steps

Temp Time
62 C 20 min
72 C 40 min
75.5 C 5 min
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Fermentables

8.8 BLG
3.4% ABV
2.5 SRM

Type Name Amount Yield EBC
Grain Pale Ale Maris Otter Extra 2 kg 59.5% 80 % 3.5
Grain Viking Malt Pszeniczny 0.5 kg 14.9% 81 % 5
Grain Dextrin Malt 2,2-3,3 EBC Crisp 0.6 kg 17.9% 72 % 2.7
Sugar Candi Sugar, Clear 0.26 kg 7.7% 78.3 % 2
Sum 3.36 kg

Hops

11 IBU

Bitterness ratio 0.31 Balanced


Use for Name Amount Time Alpha acid
Aroma (end of boil) Mandarina Bavaria DE 2019 granulat 15 g 30 min 7.7 %
Dry Hop Mandarina Bavaria DE 2019 granulat 35 g 7 day(s) 7.7 %

Yeasts

Name Type Form Amount Laboratory
Lallemand WildBrew™ Philly Sour Ale Dry 22 g Lallemand

Extras

Type Name Amount Use for Time
Flavor Pulpa jeżyna do #94J 1000 g Primary 10 day(s)
Flavor Pulpa mandarynka do #94M 1000 g Primary 10 day(s)