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#17b Fruit Sour Amber Wheat Al...

0
  • 12.9
    Gravity BLG
  • 23
    IBU
  • 5.2 %
    ABV
  • 7.3
    SRM
  • All Grain
    Type
  • ---
    Style
  • Deduh
    Brewer
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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 12.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 7.5 liter(s)
    Mash size
  • 10 liter(s)
    Total mash volume

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Fermentables

12.9 BLG
5.2% ABV
7.3 SRM
Type Name Amount Yield EBC
Grain Pilzneński 1.5 kg 60% 81 % 4
Grain Pszeniczny 0.75 kg 30% 85 % 4
Grain Weyermann - Carawheat 0.25 kg 10% 77 % 97
Sum 2.5 kg

Hops

23 IBU

Bitterness ratio 0.44 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 5 g 60 min 11 %
Boil Iunga 5 g 10 min 11 %
Boil Iunga 15 g 5 min 11 %

Yeasts

Name Type Form Amount Laboratory
FM53 Voss kveik Ale Slant 100 ml FM

Notes

  • Zakwaszane metodą kettle sour probiotykiem Sanprobi.
    Dodatkiem na cichą będzie:
    800 g pulpy z mango (112 g cukru)
    300 g czarnej porzeczki (21 g cukru)
    Powinno dać to piwo o ekstrakcie mniej więcej 14 plato.
    Feb 27, 2019, 10:59 PM

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