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Catharina Sour MPPD2025

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  • 12.1
    Gravity BLG
  • 8
    IBU
  • 4.9 %
    ABV
  • 3.8
    SRM
  • All Grain
    Type
  • ---
    Style
  • 3ci 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
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 17.5 liter(s)
    Mash size
  • 22.5 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
72 C 20 min
78 C 5 min

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Fermentables

12.1 BLG
4.9% ABV
3.8 SRM
Type Name Amount Yield EBC
Grain Płatki owsiane 1 kg 20% 60 % 3
Grain Viking Pale Ale malt 2 kg 40% 80 % 5
Grain Pszeniczny 2 kg 40% 85 % 4
Sum 5 kg

Hops

8 IBU

Bitterness ratio 0.16 Sweet

Use for Name Amount Time Alpha acid
Boil Chinook 7 g 30 min 13 %

Yeasts

Name Type Form Amount Laboratory
wlp521 Ale Liquid 40 ml ---

Extras

Type Name Amount Use for Time
Other Pulpa marakuja 1000 g Secondary 14 day(s)
Other Pulpa pitaja 1000 g Secondary 14 day(s)

Notes

  • BLG początkowe 10,5-11.

    Zakwaszanie ok. 36h, drożdże zadane 22.04

    Catharina 15l, berliner ok 6l na US-05 pod ciśnieniem 0,7b.
    Apr 23, 2025, 12:09 PM

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