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Juicy Sour

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 20 %/h
    Evaporation rate
  • 33 liter(s)
    Boil size
  • 2.5 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 2.5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 20 liter(s)
    Mash size
  • 25 liter(s)
    Total mash volume

Steps

Temp Time
69 C 60 min
78 C 5 min

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Fermentables

14 BLG
5.8% ABV
3.2 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2.5 kg 42.7% 81 % 4
Grain Słód pszeniczny Bestmalz 1 kg 17.1% 82 % 5
Grain Płatki pszeniczne 0.75 kg 12.8% 85 % 3
Grain Płatki owsiane 0.75 kg 12.8% 85 % 3
Sugar Maltodekstryna 0.3 kg 5.1% 100 % 0
Sugar Milk Sugar (Lactose) 0.55 kg 9.4% 76.1 % 0
Sum 5.85 kg

Hops

3 IBU

Bitterness ratio 0.05 Sweet

Use for Name Amount Time Alpha acid
Boil Styrian Wolf 5 g 60 min 8 %

Yeasts

Name Type Form Amount Laboratory
Lactobacillus plantarum Ale Culture 3 g Serowar
Hazy Daze Ale Liquid 250 ml White Labs

Extras

Type Name Amount Use for Time
Water Agent Pożywka 3 g Boil 10 min
Fining Łuska ryżowa 200 g Mash 0 min
Flavor Pulpy morelowe 1500 g Secondary 14 day(s)
Flavor Pulpy tropikalna 1500 g Secondary 14 day(s)

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