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#1 juicy sour

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 14 liter(s)
    Boil size
  • 10 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 3 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 69 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 8.4 liter(s)
    Mash size
  • 11.2 liter(s)
    Total mash volume

Steps

Temp Time
70 C 60 min

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Fermentables

14.3 BLG
4.1 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 1.8 kg 57.1% 80 % 5
Grain Pszeniczny 1 kg 31.7% 85 % 4
Sugar Milk Sugar (Lactose) 0.35 kg 11.1% 76.1 % 0
Sum 3.15 kg

Hops

Bitterness ratio ---

Use for Name Amount Time Alpha acid
Dry Hop Citra 30 g --- 12 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - WildBrew Philly Sour Ale Dry 11.5 g Lallemand

Extras

Type Name Amount Use for Time
Water Agent laktoza 250 g Boil 15 min
Water Agent kwas fosforowy 4535 g Mash 553123 min
Flavor czarna porzeczka 1000 g Secondary 7 day(s)
Flavor brzoskwinia 350 g Secondary 7 day(s)

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