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Jouicy sour

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Batch size

  • 17 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 22.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 5 liter(s) / kg
    Liquor-to-grist ratio
  • 21 liter(s)
    Mash size
  • 25.2 liter(s)
    Total mash volume

Steps

Temp Time
68 C 70 min
76 C 10 min

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Fermentables

14 BLG
5.8% ABV
3.5 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2.5 kg 51% 81 % 4
Grain Pszeniczny 1 kg 20.4% 85 % 4
Grain Płatki pszeniczne 0.5 kg 10.2% 85 % 3
Grain Płatki owsiane 0.2 kg 4.1% 85 % 3
Sugar Milk Sugar (Lactose) 0.7 kg 14.3% 76.1 % 0
Sum 4.9 kg

Hops

9 IBU

Bitterness ratio 0.16 Sweet

Use for Name Amount Time Alpha acid
Boil Lublin (Lubelski) PH 15 g 60 min 5.3 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - London Ale III Ale Liquid 1000 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Spice kolendra 6 g Boil 10 min
Spice zest cytrusowy 10 g Boil 10 min
Other pulpy owocowe 1400 g Secondary 7 day(s)
Other Lacto bacillus plantarum 6 g Primary 2 day(s)

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