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Gueuze (kettle sour)

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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
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

13.6 BLG
5.6% ABV
4 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 4 kg 72.7% 80 % 4
Grain Pszeniczny 1 kg 18.2% 85 % 4
Grain Acid Malt 0.5 kg 9.1% 58.7 % 6
Sum 5.5 kg

Hops

8 IBU

Bitterness ratio 0.15 Sweet

Use for Name Amount Time Alpha acid
Boil Sybilla 10 g 50 min 3.5 %
Boil Sybilla 20 g 20 min 3.5 %

Yeasts

Name Type Form Amount Laboratory
s-33 Ale Dry 11.5 g ---

Extras

Type Name Amount Use for Time
Other lactobacillus 200 g Mash 2 min
200mld bakterii na 2 dni
Fining mech islandzki 8 g Boil 10 min
Spice sół niejodowana 20 g Boil 10 min

Notes

  • Po filtracji brzeczka gotowana przez 20minut. Po ostudzeniu do 25C dodanie lactobacillus. Szczelne trzymanie w garze przez 2 dni.
    Apr 22, 2018, 1:12 AM

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