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Pastry Sour

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 22.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 17.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 2 liter(s) / kg
    Liquor-to-grist ratio
  • 16 liter(s)
    Mash size
  • 24 liter(s)
    Total mash volume

Steps

Temp Time
72 C 60 min
78 C 10 min

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Fermentables

19.6 BLG
8.6% ABV
5.5 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 4 kg 50% 82 % 4
Grain Płatki owsiane 2 kg 25% 60 % 3
Grain Viking Wheat Malt 2 kg 25% 83 % 5
Sum 8 kg

Hops

7 IBU

Bitterness ratio 0.09 Sweet

Use for Name Amount Time Alpha acid
Boil Kohatu 10 g 60 min 7.8 %

Yeasts

Name Type Form Amount Laboratory
WLP677 - Lactobacillus Bacteria Ale Liquid 20 ml White Labs
Safale S-33 Ale Slant 500 ml Fermentis

Extras

Type Name Amount Use for Time
Flavor Malina pulpa 2000 g Bottling ---
Spice Lawenda 100 g Bottling ---

Notes

  • Zakwaszanie 55 C w lodówce przez 24h
    Fermentacja 21 C
    Maliny + napar dodane przy rozlewie
    Jul 2, 2021, 12:08 PM

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