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Juicy Sour

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 28.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 72 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 17.4 liter(s)
    Mash size
  • 23.2 liter(s)
    Total mash volume

Steps

Temp Time
67 C 40 min
72 C 20 min
75 C 1 min

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Fermentables

12.1 BLG
4.9% ABV
3.8 SRM
Type Name Amount Yield EBC
Grain Pilzneński 3.5 kg 60.3% 81 % 4
Grain Słód owsiany Fawcett 1 kg 17.2% 61 % 5
Grain Pszeniczny 0.5 kg 8.6% 85 % 4
Grain Płatki owsiane 0.8 kg 13.8% 85 % 3
Sum 5.8 kg

Yeasts

Name Type Form Amount Laboratory
WLP644 Ale Liquid 1000 ml White Labs
WildBrew Sour Pitch Champagne Culture 2 g Lallemand

Extras

Type Name Amount Use for Time
Flavor Laktoza 120 g Boil 10 min

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