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pastry sour

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 31.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 8.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 18 liter(s)
    Mash size
  • 22.5 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min
75 C 15 min

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Fermentables

9 BLG
3.5% ABV
2.9 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2.5 kg 55.6% 81 % 4
Grain Pszeniczny 1.5 kg 33.3% 85 % 4
Grain Płatki owsiane 0.5 kg 11.1% 60 % 3
Sum 4.5 kg

Hops

35 IBU

Bitterness ratio 0.97 Very bitter

Use for Name Amount Time Alpha acid
Aroma (end of boil) Idaho Gem 50 g 10 min 13.7 %
Boil Mosaic 50 g 5 min 10 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - WildBrew Philly Sour Ale Dry 22 g Lallemand

Extras

Type Name Amount Use for Time
Flavor pulpa z mango 2000 g Primary 20 day(s)
Flavor pulpa z brzoskwini 2000 g Primary 20 day(s)
Flavor laktoza 500 g Boil 10 min

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