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#178 Kwas jeżynowy

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Batch size

  • 25.2 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 6 %/h
    Evaporation rate
  • 30.7 liter(s)
    Boil size
  • 2 %
    Boil loss
  • 9.5
    Pre-boil gravity BLG
  • 7 %
    Trub loss
  • 6 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 2.9 liter(s) / kg
    Liquor-to-grist ratio
  • 14.5 liter(s)
    Mash size
  • 19.5 liter(s)
    Total mash volume

Steps

Temp Time
67 C 75 min
78 C 1 min

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Fermentables

10 BLG
4% ABV
4.2 SRM
Type Name Amount Yield EBC
Grain Weyermann Pale Ale 5.5-7.5 EBC 2 kg 40% 80 % 6.5
Grain Pszenica niesłodowana 1 kg 20% 75 % 3
Grain Viking Malt Dekstrynowy 10-16 EBC 1 kg 20% 79 % 13
Grain Viking Malt Owsiany 3,5-7 EBC 1 kg 20% 61 % 5.5
Sum 5 kg

Hops

14 IBU

Bitterness ratio 0.35 Balanced

Use for Name Amount Time Alpha acid
Aroma (end of boil) Mandarina Bavaria DE 2022 50 g 10 min 7.8 %
Dry Hop Mandarina Bavaria DE 2022 50 g 7 day(s) 7.8 %
Dry Hop Amora Preta PL 2021 50 g 7 day(s) 7.3 %

Yeasts

Name Type Form Amount Laboratory
Lallemand WildBrew™ Philly Sour Ale Dry 11 g Lallemand

Extras

Type Name Amount Use for Time
Flavor Sok jeżynowy 1500 g Primary 12 day(s)
Flavor Sok jeżynowy 1500 g Bottling ---

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