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Catharina Sour (CS)

0
  • 10.2
    Gravity BLG
  • 3
    IBU
  • 4.1 %
    ABV
  • 3.9
    SRM
  • All Grain
    Type
  • ---
    Style
  • Szoto PRO
    Brewer
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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
  • 9.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 14.1 liter(s)
    Mash size
  • 18.8 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
78 C 5 min

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Fermentables

10.2 BLG
4.1% ABV
3.9 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 2.3 kg 48.9% 70 % 4
Grain Strzegom Pszeniczny 2.3 kg 48.9% 70 % 6
Grain Zakwaszający 0.1 kg 2.1% 55 % ---
Sum 4.7 kg

Hops

3 IBU

Bitterness ratio 0.07 Sweet

Use for Name Amount Time Alpha acid
Boil Cascade PL 5 g 45 min 5.2 %

Yeasts

Name Type Form Amount Laboratory
Lactobacillus plantarum Ale Dry 2.2 g ---

Extras

Type Name Amount Use for Time
Flavor Pulpa z marakui (PULPA PUREE PREMIUM MARAKUJA 1 KG DRINKI HORE) 1000 g Secondary 11 day(s)
Flavor Pulpa z mango (QF Pulpa z mango alphonso) 450 g Secondary 11 day(s)

Notes

  • 11/07/2023 - 13/07/2023 - 2 dni zakwaszania w kotle - pH doszło do 3.3, biorąc poprawkę na kalibrację może to być 3.6 - 3.7
    21/07/2023 - zlanie na cichą i dodanie marakui i mango. Ekstrakt dziwny, raz 10.5, za chwilę 7. W smaku nie czuć słodowości.
    01/08/2023 - butelkowanie, cukier 75g, 37l. Ekstrakt końcowy 2.5.

    II miejsce XIV Częstochowskiego Konkursu Piw Domowych Bractwa Piwnego
    Jul 13, 2023, 4:57 PM

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