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  3. PASTRY SOUR ALE

PASTRY SOUR ALE

1
  • 18.2
    Gravity BLG
  • 3
    IBU
  • 7.8 %
    ABV
  • 4.7
    SRM
  • All Grain
    Type
  • Fruit Beer
    Style
  • Mexo PRO
    Brewer
Print

Batch size

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

Mash information

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

Steps

Temp Time
65 C 60 min
76 C 1 min

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Fermentables

18.2 BLG
7.8% ABV
4.7 SRM
Type Name Amount Yield EBC
Grain Słód owsiany Fawcett 2.5 kg 32.5% 61 % 5
Grain Słód Pilsner® 2,5-4,5 EBC Weyermann 2.5 kg 32.5% 80 % 4
Grain Płatki owsiane 1.2 kg 15.6% 60 % 3
Sugar Milk Sugar (Lactose) 1 kg 13% 76.1 % 0
Grain Viking Wheat Malt 0.5 kg 6.5% 83 % 5
Sum 7.7 kg

Hops

3 IBU

Bitterness ratio 0.04 Sweet

Use for Name Amount Time Alpha acid
Boil Sabro 50 g 1 min 15 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - LalBrew Verdant IPA Ale Slant 150 ml Lallemand

Extras

Type Name Amount Use for Time
Fining Wirlflock T 1 g Boil 10 min
Flavor Pulpa jerzyna 1000 g Secondary 10 day(s)
Flavor Pulpa liczi 1000 g Secondary 10 day(s)
Flavor Pulpa czerwona pomarańcza 2000 g Secondary 10 day(s)

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