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Juicy Sour

0
  • 14.7
    Gravity BLG
  • ---
    IBU
  • 6.1 %
    ABV
  • 3.9
    SRM
  • All Grain
    Type
  • Gose
    Style
  • browarrzeszuw
    Brewer
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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 75 min
    Boil time
  • 25 %/h
    Evaporation rate
  • 16.4 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 15 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 12 liter(s)
    Mash size
  • 15 liter(s)
    Total mash volume

Steps

Temp Time
68 C 80 min
75 C 5 min

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Fermentables

14.7 BLG
6.1% ABV
3.9 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 2 kg 58.8% 80 % 4
Grain Płatki owsiane 0.4 kg 11.8% 60 % 3
Grain Wheat, Flaked 0.6 kg 17.6% 77 % 4
Sugar Milk Sugar (Lactose) 0.4 kg 11.8% 76.1 % 0
Sum 3.4 kg

Yeasts

Name Type Form Amount Laboratory
Lallemand - LalBrew Verdant IPA Ale Slant 120 ml Lallemand
Lactobacillus plantarum Ale Culture 2 g Bakterie kwasu mlekowego
Ok. 50h w 28-33st.C

Extras

Type Name Amount Use for Time
Water Agent Sól himalajska 6 g Boil 10 min
Water Agent Kwas fosforowy 20 g Mash 100 min
2ml do zacierania
3ml do wody do wysładzania
15ml przed pierwszym gotowaniem
Flavor Owoce 2100 g Secondary 14 day(s)
1l soku jagodowego NFC
600g jagód mrożonych
500g borówki amerykańskiej

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