PL | EN

  1. Dashboard
  2. Public recipes
  3. Kveik pastry sour

Kveik pastry sour

0
Print

Batch size

  • 30 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 38 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 16.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 82 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 26.9 liter(s)
    Mash size
  • 34.6 liter(s)
    Total mash volume

Steps

Temp Time
68 C 30 min
78 C 30 min
35 C 2880 min

  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members receive notifications about fermenting batches? Become a PRO member!

Fermentables

17.7 BLG
7.6% ABV
4.9 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 5 kg 52.7% 85 % 7
Grain Weyermann pszeniczny jasny 2 kg 21.1% 80 % 6
Sugar Milk Sugar (Lactose) 1 kg 10.5% 76.1 % 0
Grain Płatki owsiane 0.7 kg 7.4% 60 % 3
Adjunct Xylitol 0.3 kg 3.2% 1 % 1
Sugar Cukier z owoców (średnio) 0.48 kg 5.1% 100 % 1
Sum 9.48 kg

Hops

19 IBU

Bitterness ratio 0.26 Balanced

Use for Name Amount Time Alpha acid
Boil Belma 15 g 60 min 9.4 %
Boil Belma 20 g 30 min 9.4 %
Aroma (end of boil) Belma 20 g 5 min 9.4 %
Dry Hop Belma 25 g 7 day(s) 9.4 %
Dry Hop Belma 20 g 3 day(s) 9.4 %

Yeasts

Name Type Form Amount Laboratory
Mangrove Jack's M12 Voss Kveik Ale Dry 10 g Mangrove Jack's
Lactobacillus plantarum Ale Culture --- g ---

Extras

Type Name Amount Use for Time
Other Pulpa z owoców 6000 g Secondary 10 day(s)
Spice Laska wanilii 12 g Boil 10 min

Notes

  • Zakwaszanie brzeczki bakteriami L. plantarum, przed dodatkiem bakterii ustalenie pH kwasem fosforowym na 4,5

    Podział warki na 2 części po 15 l;
    Jedna część z dodatkiem pulpy z 3 kg czerwonych owoców sezonowych
    druga część z dodatkiem pulpy z 3 kg moreli
    Jun 8, 2022, 10:48 PM

Discussion