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Juicy Sour

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 20 %/h
    Evaporation rate
  • 15 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 15 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 5 liter(s) / kg
    Liquor-to-grist ratio
  • 15 liter(s)
    Mash size
  • 18 liter(s)
    Total mash volume

Steps

Temp Time
68 C 40 min
72 C 20 min
79 C 1 min

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Fermentables

14.7 BLG
6.1% ABV
3.9 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 1.8 kg 55.4% 80 % 4
Grain Pszeniczny 0.9 kg 27.7% 85 % 4
Grain Płatki owsiane 0.3 kg 9.2% 85 % 3
Sugar Milk Sugar (Lactose) 0.25 kg 7.7% 76.1 % 0
Sum 3.25 kg

Yeasts

Name Type Form Amount Laboratory
Lallemand verdant Ale Slant 80 ml Lallemand

Extras

Type Name Amount Use for Time
Flavor Pomarańcza pulpa i zest (z 5 pomarańczy) - 1kg 1000 g Secondary 8 day(s)
Flavor Pomarańczowy sok nfc 600 g Secondary 8 day(s)
Water Agent Sól himalajska 6 g Boil 15 min

Notes

  • Laktoza dodana 15 min przed końcem gotowania.

    Dodatek 25ml kwasu mlekowego, po 5ml do zacierania, wysładzania i 15ml do gotowania.

    Zakwaszanie 22h l.plantarum 2.5g w temp. pokojowej.
    Jan 25, 2021, 8:12 PM

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