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Pastry Sour

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 13.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 18.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
72 C 60 min

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Fermentables

20 BLG
8.8% ABV
4.9 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2 kg 46.5% 81 % 4
Grain Pszeniczny 1.5 kg 34.9% 85 % 4
Grain Słód owsiany Fawcett 0.5 kg 11.6% 61 % 5
Sugar Laktoza 0.3 kg 7% --- % ---
Sum 4.3 kg

Hops

21 IBU

Bitterness ratio 0.25 Balanced

Use for Name Amount Time Alpha acid
Boil Equinox 5 g 30 min 13.1 %
Boil Equinox 10 g 10 min 13.1 %
Aroma (end of boil) Equinox 15 g 5 min 13.1 %

Yeasts

Name Type Form Amount Laboratory
S-05 Ale Dry 6 g ---

Extras

Type Name Amount Use for Time
Flavor Pulpa z marakui 560 g Secondary 7 day(s)
Flavor Pulpa z mango 850 g Secondary 7 day(s)
Water Agent Kwas mlekowy 40 g Secondary 7 day(s)

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