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Sourtime

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 15 liter(s)
    Mash size
  • 21 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min

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Fermentables

11.9 BLG
4.8% ABV
3.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 50% 80 % 5
Grain Strzegom Pilzneński 1 kg 16.7% 80 % 4
Grain Pszeniczny 2 kg 33.3% 85 % 4
Sum 6 kg

Hops

5 IBU

Bitterness ratio 0.1 Sweet

Use for Name Amount Time Alpha acid
Boil Marynka 5 g 60 min 10 %
Aroma (end of boil) Citra 60 g 0 min 12 %

Yeasts

Name Type Form Amount Laboratory
WLP051 - California Ale V Yeast Ale Slant 100 ml White Labs
Lactobacillus Ale Culture 2 g ---

Extras

Type Name Amount Use for Time
Flavor Pulpa z mango 450 g Secondary 14 day(s)
Flavor Pulpa z guawy 450 g Secondary 14 day(s)

Notes

  • 1.Gotować brzeczkę przez 15 minut (bez chmielu)
    2.Schłodzić do 38 stopni
    3.Utrzymywać temperaturę (20-35stopni) przez 48h
    4.Po 48h gotować, chłodzić i zadać drożdże
    May 3, 2018, 10:08 PM

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