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Pastry Sour Redcurrant

0
  • 13.8
    Gravity BLG
  • 10
    IBU
  • ---
    ABV
  • 3.2
    SRM
  • All Grain
    Type
  • Gueuze
    Style
  • PerKac PRO
    Brewer
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Batch size

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

Mash information

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

Steps

Temp Time
68 C 75 min
78 C 5 min

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Fermentables

13.8 BLG
3.2 SRM
Type Name Amount Yield EBC
Grain Briess - Pilsen Malt 2.5 kg 44.6% 80.5 % 2
Grain Pszeniczny 1.5 kg 26.8% 85 % 4
Grain Słód owsiany Fawcett 0.5 kg 8.9% 61 % 5
Grain Płatki pszeniczne 0.5 kg 8.9% 85 % 3
Sugar Milk Sugar (Lactose) 0.6 kg 10.7% 76.1 % 0
Sum 5.6 kg

Hops

10 IBU

Bitterness ratio 0.18 Sweet

Use for Name Amount Time Alpha acid
Boil Lublin (Lubelski) 20 g 60 min 4 %
Aroma (end of boil) Lublin (Lubelski) 10 g 10 min 4 %

Yeasts

Name Type Form Amount Laboratory
FM55 Zielone Wzgórze Ale Slant 200 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Spice sól morska 20 g Boil 15 min
Flavor czerwone porzeczki 5000 g Secondary 14 day(s)
Flavor laktoza 0.6 g Boil 15 min

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