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Pumpkin Sour

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Batch size

  • 14 liter(s)
    Expected quantity of finished beer
  • 75 min
    Boil time
  • 20 %/h
    Evaporation rate
  • 20.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 17 liter(s)
    Mash size
  • 21.3 liter(s)
    Total mash volume

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Fermentables

14.3 BLG
5.9% ABV
7.4 SRM
Type Name Amount Yield EBC
Grain Pilzneński 3 kg 70.6% 81 % 4
Grain Strzegom Monachijski typ II 1 kg 23.5% 79 % 22
Grain Strzegom Karmel 50 0.25 kg 5.9% 75 % 50
Sum 4.25 kg

Yeasts

Name Type Form Amount Laboratory
FM54 Gorączka kalifornijska Ale Liquid 100 ml Fermentum Mobile
Gęstwa po Pastry Sour Malina&Truskawka

Extras

Type Name Amount Use for Time
Water Agent Kwas Fosforowy 3 g Mash ---
Ph 5,5
Water Agent Kwas Mlekowy 5 g Mash ---
Przed zakwaszaniem zbicie do Ph 4,5
Flavor Dynia 2000 g Boil 70 min
Flavor cukier trzcinowy 100 g Boil 70 min
Spice cynamon 4 g Boil 5 min
Spice Gałka muszkatałowa 1 g Boil 5 min

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