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Pastry sour (05.2020)

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 30 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 18.9 liter(s)
    Boil size
  • 0 %
    Boil loss
  • 15.7
    Pre-boil gravity BLG
  • 0 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 14.9 liter(s)
    Mash size
  • 19.1 liter(s)
    Total mash volume

Steps

Temp Time
71 C 45 min
78 C 1 min

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Fermentables

16.4 BLG
6.9% ABV
3.9 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2.2 kg 45.4% 81 % 4
Grain Pszeniczny 0.8 kg 16.5% 85 % 4
Grain Oats, Flaked 0.5 kg 10.3% 80 % 2
Grain Wheat, Flaked 0.45 kg 9.3% 77 % 4
Grain Żytni 0.3 kg 6.2% 85 % 8
Sugar Milk Sugar (Lactose) 0.6 kg 12.4% 76.1 % 0
Sum 4.85 kg

Notes

  • rozcieńczenie do 14 BLG (~2,5l wody)
    zakwaszanie l. plantarum + l,rhamnosus, zakwaszanie w 35C
    fermentacja WLP067

    modyfikacja wody: 3g cacl2, 0,8g nacl, 4,5ml lactic acid do zacierania (15L)
    1,8g caclw, 0,5g nacl, 2,6ml lactic acid do wysładzania (9L)
    May 6, 2020, 8:49 PM

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