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Fruit sour

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

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Fermentables

16.6 BLG
7% ABV
4.6 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 5 kg 62.5% 80 % 4
Grain BESTMALZ - Best Wheat Malt 2 kg 25% 80 % 4
Grain Płatki owsiane 0.5 kg 6.3% 60 % 3
Grain Płatki pszeniczne 0.5 kg 6.3% 60 % 3
Sum 8 kg

Hops

18 IBU

Bitterness ratio 0.26 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 25 g 60 min 8.8 %

Yeasts

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

Extras

Type Name Amount Use for Time
Flavor Laktoza 1000 g Boil 60 min

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