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Blackcurrant Catharina Sour

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 5 %/h
    Evaporation rate
  • 28.4 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 17.5 liter(s)
    Mash size
  • 22.5 liter(s)
    Total mash volume

Steps

Temp Time
72 C 60 min
76 C 2 min

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Fermentables

12.4 BLG
5% ABV
3.5 SRM
Type Name Amount Yield EBC
Grain Pilzneński 3 kg 60% 81 % 5
Grain Pszeniczny 2 kg 40% 85 % 4
Sum 5 kg

Hops

Bitterness ratio ---

Use for Name Amount Time Alpha acid
Boil Iunga 0.4 g 60 min 9.5 %

Yeasts

Name Type Form Amount Laboratory
Vivomixx 112 Ale Culture 1.3 g Lactobacillus
Safale US-05 Ale Slant 500 ml Fermentis

Extras

Type Name Amount Use for Time
Other Łuska ryżowa 190 g Mash 10 min
Water Agent Chlorekwapnia 3 g Boil 60 min
Other Kreda piwowarska 5 g Boil 60 min
Other Tabletki miedziane 0.17 g Boil 60 min
Other Pożywka drożdżowa 2 g Boil 60 min
Fining Whirlflock 1 g Boil 15 min
Flavor Czarna porzeczka 3000 g Secondary 14 day(s)

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