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Strawberry Pastry Sour

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 80 min
    Boil time
  • 25 %/h
    Evaporation rate
  • 17.3 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 10.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 20 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 60 min
78 C 5 min

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Fermentables

13.8 BLG
5.7% ABV
3.7 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2 kg 58.8% 81 % 4
Grain Płatki pszeniczne 0.6 kg 17.6% 60 % 3
Grain Płatki owsiane 0.4 kg 11.8% 60 % 3
Sugar Milk Sugar (Lactose) 0.4 kg 11.8% 76.1 % 0
Sum 3.4 kg

Yeasts

Name Type Form Amount Laboratory
Lactobacillus Plantarum Ale Dry 2 g Bakterie
Zakwaszanie motodą kettle sour przez 24h w temp. pokojowej.
WLP066 - London Fog Ale Slant 120 ml White Labs
Trzytygodniowa gęstwa, zadane w temp. 13 stopni.

Extras

Type Name Amount Use for Time
Water Agent Łusja ryżowa 100 g Mash 70 min
Water Agent Kwas fosforowy 14 g Mash 70 min
2 ml do zacierania.
2 ml do wysładzania.
10 ml po gotowaniu a przed dodaniem bakterii.
Flavor Truskawki mrożone 2250 g Primary 16 day(s)
Water Agent Sól himalajska niejodowana 4 g Bottling ---

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