PL | EN
#17b Fruit Sour Amber Wheat Al...
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12.9Gravity BLG
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23IBU
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5.2 %ABV
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7.3SRM
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All GrainType
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---Style
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Brewer
![](/uploads/qr-code/92cc41f0d88e3ca99e0d64cf3dc9d767.png)
Batch size
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10 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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12.7 liter(s)Boil size
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10 %Boil loss
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11.7Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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7.5 liter(s)Mash size
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10 liter(s)Total mash volume
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Brewlog is empty
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Fermentables
Type | Name | Amount | Yield | EBC |
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Grain | Pilzneński | 1.5 kg 60% | 81 % | 4 |
Grain | Pszeniczny | 0.75 kg 30% | 85 % | 4 |
Grain | Weyermann - Carawheat | 0.25 kg 10% | 77 % | 97 |
Sum | 2.5 kg |
Hops
Bitterness ratio 0.44 Balanced
Use for | Name | Amount | Time | Alpha acid |
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Boil | Iunga | 5 g | 60 min | 11 % |
Boil | Iunga | 5 g | 10 min | 11 % |
Boil | Iunga | 15 g | 5 min | 11 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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FM53 Voss kveik | Ale | Slant | 100 ml | FM |
Notes
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Zakwaszane metodą kettle sour probiotykiem Sanprobi.
Dodatkiem na cichą będzie:
800 g pulpy z mango (112 g cukru)
300 g czarnej porzeczki (21 g cukru)
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Feb 27, 2019, 10:59 PM