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Juicy Sour

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.8 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 23.2 liter(s)
    Mash size
  • 29 liter(s)
    Total mash volume

Steps

Temp Time
69 C 60 min
78 C 10 min
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Fermentables

13.6 BLG
5.6% ABV
4.4 SRM
Type Name Amount Yield EBC
Grain Strzegom Pale Ale 3.4 kg 52.3% 79 % 6
Grain Słód pszeniczny 1.7 kg 26.2% 82 % 5
Grain Płatki pszeniczne 0.7 kg 10.8% 85 % 3
Sugar Milk Sugar (Lactose) 0.7 kg 10.8% 76.1 % 0
Sum 6.5 kg

Yeasts

Name Type Form Amount Laboratory
WLP644 Ale Liquid 2000 ml White Labs
Dwu etapowy starter 48h

Extras

Type Name Amount Use for Time
Other Łuska Ryżowa 100 g Mash 60 min
Other Bakterie l.plantarum 5 g Primary 2 day(s)
Zakwaszamy bardzo głęboko, najlepiej 3.1 pH. Jeśli nie zejdzie tak nisko, dodać mniej laktozy. Zakwaszamy 48h. Dodać min. 15 kapsułek (dam całą paczkę, 5 szt mi nic nie da)
Spice Sól 9.6 g Boil 10 min
Dodać 0,4g/1L

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