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#06 Juicy Sour lemon

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 68 %
    Mash efficiency
  • 6 liter(s) / kg
    Liquor-to-grist ratio
  • 32.6 liter(s)
    Mash size
  • 38.1 liter(s)
    Total mash volume

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Fermentables

14.3 BLG
5.9% ABV
3.9 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 3.125 kg 51.5% 82 % 4
Grain Viking Wheat Malt 1.875 kg 30.9% 83 % 5
Grain Płatki owsiane 0.44 kg 7.3% 85 % 3
Sugar Milk Sugar (Lactose) 0.625 kg 10.3% 76.1 % 0
Sum 6.065 kg

Hops

4 IBU

Bitterness ratio 0.07 Sweet

Use for Name Amount Time Alpha acid
Boil Lublin (Lubelski) 10 g 60 min 4 %

Yeasts

Name Type Form Amount Laboratory
WB-06 Ale Slant 100 ml ---

Extras

Type Name Amount Use for Time
Water Agent Gips piwoarski 10 g Boil 60 min
Spice sól 10 g Boil 3 min
Flavor Sok z cytryn 200 g Secondary 10 day(s)
Water Agent Witamina C 5 g Secondary 10 day(s)

Notes

  • .
    Apr 5, 2020, 5:34 PM

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