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CFP#2 Bronsted

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 12 liter(s)
    Mash size
  • 16 liter(s)
    Total mash volume

Steps

Temp Time
67 C 70 min

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Fermentables

10 BLG
4% ABV
3.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 100% 80 % 6
Sum 4 kg

Hops

12 IBU

Bitterness ratio 0.3 Balanced

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

Yeasts

Name Type Form Amount Laboratory
us-05 Ale Dry 23 g ---
lacto Ale Dry 50 g ---

Notes

  • metodą kettle sour

    po filtracji zagotować na 15 minut
    ostudzić do 40 stopni
    zadać bakterie
    fermentować 48h
    zagotować normalnie
    Mar 16, 2019, 11:32 PM

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