PL | EN
Batch size
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20 liter(s)Expected quantity of finished beer
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60 minBoil time
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15 %/hEvaporation rate
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27.6 liter(s)Boil size
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10 %Boil loss
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---Pre-boil gravity BLG
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10 %Trub loss
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0 %Dry hopping loss
Mash information
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80 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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12.3 liter(s)Mash size
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16.4 liter(s)Total mash volume
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StatusBrewed
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PRIMARY
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CHERRY SOUR ALE
mikgry created 1832 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Strzegom Pilzneński | 2.7 kg 65.9% | 80 % | 4 |
Grain | Pszeniczny | 0.7 kg 17.1% | 85 % | 4 |
Grain | Karmelowy Jasny 30EBC | 0.7 kg 17.1% | 75 % | 30 |
Sum | 4.1 kg |
Hops
Bitterness ratio 0.31 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Lublin (Lubelski) | 20 g | 60 min | 4 % |
Boil | Lublin (Lubelski) | 15 g | 20 min | 4 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
safale be-134 | Ale | Dry | 10 g | --- |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Flavor | Koncentrat wiśniowy | 2000 g | Boil | 0 min |
Other | bakterie L. plantarum | 5 g | Mash | 0 min |
Notes
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Bakterie dodajemy po wysładzaniu i czekamy aż zrobią swoje 24h.
Koncentrat dodajemy na koniec gotowania
Jun 30, 2018, 11:53 AM