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Sour Jagodowy

0
  • 12.1
    Gravity BLG
  • 13
    IBU
  • 4.9 %
    ABV
  • 3.7
    SRM
  • All Grain
    Type
  • ---
    Style
  • ishfid
    Brewer
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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15 liter(s)
    Mash size
  • 20 liter(s)
    Total mash volume

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Fermentables

12.1 BLG
4.9% ABV
3.7 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 3 kg 60% 82 % 4
Grain Viking Wheat Malt 1 kg 20% 83 % 5
Grain Płatki owsiane 1 kg 20% 60 % 3
Sum 5 kg

Hops

13 IBU

Bitterness ratio 0.27 Balanced

Use for Name Amount Time Alpha acid
Boil Nelson Sauvin 10 g 30 min 11 %
Aroma (end of boil) Nelson Sauvin 15 g 5 min 11 %

Yeasts

Name Type Form Amount Laboratory
Safeale US-05 Ale Dry 11.5 g ---

Extras

Type Name Amount Use for Time
Flavor Puree Jagodowe 2000 g Secondary 7 day(s)
Water Agent Kwas mlekowy 18 g Boil 0 min
Water Agent Bakterie L.Plantarum 3 g Boil 0 min

Notes

  • Brzeczkę ochłodzić do 38st C. Dodać kwasu mlekowego do osiągnięcia pH ~4,2. Do wstępnie zawkaszonej brzeczki dodać bakterie l. plantarum i odciąć dostęp tlenu. utrzymywać w temp 35-38st C przez około 50h.
    Jun 4, 2022, 2:53 PM

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