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Cherry sour

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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
  • 11.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 4.5 liter(s) / kg
    Liquor-to-grist ratio
  • 27 liter(s)
    Mash size
  • 33 liter(s)
    Total mash volume

Steps

Temp Time
45 C 20 min
62 C 60 min

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Fermentables

13.1 BLG
5.3% ABV
4.2 SRM
Type Name Amount Yield EBC
Grain soufflet pilzneński 4 kg 66.7% 80 % 4
Grain soufflet pszeniczny 2 kg 33.3% 80 % 4
Sum 6 kg

Hops

21 IBU

Bitterness ratio 0.4 Balanced

Use for Name Amount Time Alpha acid
Boil Nelson Sauvin 20 g 60 min 9.9 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Slant 100 ml Fermentis
Lactobacillus plantarum Champagne Dry 4.48 g Sanprobi

Extras

Type Name Amount Use for Time
Flavor Wiśnie 2000 g Secondary 7 day(s)

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