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Pastry Sour

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 30.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 25.5 liter(s)
    Mash size
  • 34 liter(s)
    Total mash volume

Steps

Temp Time
72 C 60 min
76 C 0 min

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Fermentables

23.1 BLG
10.5% ABV
4.8 SRM
Type Name Amount Yield EBC
Grain Pilzneński viking 5.5 kg 51.9% 81 % 4
Grain Płatki owsiane 1 kg 9.4% 60 % 3
Grain Pszeniczny 2 kg 18.9% 85 % 4
Sugar laktoza 1 kg 9.4% --- % ---
Sugar maltodekstryna 1.1 kg 10.4% --- % ---
Sum 10.6 kg

Hops

6 IBU

Bitterness ratio 0.06 Sweet

Use for Name Amount Time Alpha acid
Boil nelson 8 g 60 min 11.3 %

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