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JUICY SOUR

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.8 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 10.2
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 15 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 17.5 liter(s)
    Mash size
  • 22.5 liter(s)
    Total mash volume

Steps

Temp Time
72 C 45 min
76 C 1 min

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Fermentables

11.2 BLG
4.5% ABV
3.5 SRM
Type Name Amount Yield EBC
Grain Pilzneński 4 kg 80% 81 % 5
Grain Pszeniczny 1 kg 20% 85 % 4
Sum 5 kg

Yeasts

Name Type Form Amount Laboratory
Lactobacillus Ale Liquid 3 ml Serowarownia
FM53 Voss kveik Ale Slant 75 ml FM

Extras

Type Name Amount Use for Time
Other Łuska ryżowa 200 g Mash 15 min
Fining Whirlfloc T 1 g Boil 15 min
Flavor Laktoza 500 g Boil 15 min

Notes

  • Woda z Biedry 1
    Oct 11, 2020, 2:04 PM

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