PL | EN
Batch size
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22 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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27.8 liter(s)Boil size
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5 %Boil loss
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12.4Pre-boil gravity BLG
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5 %Trub loss
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5 %Dry hopping loss
Mash information
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65 %Mash efficiency
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4 liter(s) / kgLiquor-to-grist ratio
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23.2 liter(s)Mash size
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29 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
69 C | 60 min |
78 C | 10 min |
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StatusBrewed
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FINISHED
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JUICY SOUR NA WESELE
prosenbaum created 1546 days ago
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Fermentables
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 |