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Juicy Sour na wesele

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 22.8 liter(s)
    Mash size
  • 28.5 liter(s)
    Total mash volume

Steps

Temp Time
69 C 60 min
78 C 10 min

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Fermentables

12.9 BLG
5.2% ABV
4.2 SRM
Type Name Amount Yield EBC
Grain Strzegom Pale Ale 3.4 kg 53.1% 79 % 6
Grain Słód pszeniczny 1.3 kg 20.3% 82 % 5
Grain Płatki pszeniczne 1 kg 15.6% 85 % 3
Sugar Milk Sugar (Lactose) 0.7 kg 10.9% 76.1 % 0
Sum 6.4 kg

Yeasts

Name Type Form Amount Laboratory
FM53 Voss kveik Ale Liquid 50 ml Lallemand
dwie łyżki stołowe gęstwy

Extras

Type Name Amount Use for Time
Other Łuska Ryżowa 100 g Mash 60 min
Other Bakterie l.plantarum 5 g Primary 2 day(s)
Zakwaszamy bardzo głęboko, najlepiej 3.1 pH przez 24h.
Spice Sól 11 g Boil 10 min
Dodać 0,4g/1L
Flavor Maliny mrożone 1200 g Secondary 14 day(s)
Flavor Wiśnie mrożone 900 g Secondary 13 day(s)
Flavor Nasiona granatu 500 g Secondary 11 day(s)

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