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Złoty Sałer

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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
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 40 min
72 C 20 min

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Fermentables

12.6 BLG
5.1% ABV
3.8 SRM
Type Name Amount Yield EBC
Grain Pilzneński 3.4 kg 69.4% 81 % 4
Grain Pszeniczny 0.6 kg 12.2% 85 % 4
Grain Płatki owsiane 0.3 kg 6.1% 85 % 3
Grain Weyermann - Spelt Malt 0.3 kg 6.1% 81 % 6
Grain Strzegom Wiedeński 0.3 kg 6.1% 79 % 10
Sum 4.9 kg

Yeasts

Name Type Form Amount Laboratory
TYB Melange Sour Blend Ale Culture 800 g The Yeast Bay

Notes

  • Przepis na podstawową brzeczkę do jasnych piw dzikich (Golden Sour) wg Jaya Goodwina z The Rare Barrel, za pośrednictwem Milk The Funk (http://www.milkthefunk.com/wiki/The_Rare_Barrel)
    May 2, 2019, 6:22 PM

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