PL | EN
Batch size
-
22 liter(s)Expected quantity of finished beer
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60 minBoil time
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20 %/hEvaporation rate
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31.1 liter(s)Boil size
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5 %Boil loss
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12.1Pre-boil gravity BLG
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2.5 %Trub loss
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10 %Dry hopping loss
Mash information
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85 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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17.5 liter(s)Mash size
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22.5 liter(s)Total mash volume
Steps
| Temp | Time |
|---|---|
| 69 C | 60 min |
| 78 C | 5 min |
-
StatusBrewed
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FINISHED
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JUICY SOUR
pucekmiszcz created 1436 days ago
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Fermentables
| Type | Name | Amount | Yield | EBC |
|---|---|---|---|---|
| Grain | Pilzneński | 3 kg 54.5% | 81 % | 4 |
| Grain | Słód pszeniczny Bestmalz | 1 kg 18.2% | 82 % | 5 |
| Grain | Płatki pszeniczne | 0.5 kg 9.1% | 85 % | 3 |
| Grain | Płatki owsiane | 0.5 kg 9.1% | 85 % | 3 |
| Sugar | Milk Sugar (Lactose) | 0.5 kg 9.1% | 76.1 % | 0 |
| Sum | 5.5 kg |
Hops
Bitterness ratio 0.26 Balanced
| Use for | Name | Amount | Time | Alpha acid |
|---|---|---|---|---|
| Boil | Iunga | 15 g | 60 min | 11 % |
| Whirlpool | Citra | 50 g | 0 min | 12 % |
| Whirlpool | Amarillo | 50 g | 0 min | 9.5 % |
Yeasts
| Name | Type | Form | Amount | Laboratory |
|---|---|---|---|---|
| Lactobacillus plantarum | Ale | Culture | 3 g | Serowar |
| WLP013 - London Ale Yeast | Ale | Liquid | 250 ml | White Labs |
Extras
| Type | Name | Amount | Use for | Time |
|---|---|---|---|---|
| Water Agent | Pożywka | 3 g | Boil | 10 min |
| Fining | Łuska ryżowa | 100 g | Mash | 0 min |
| Flavor | Pulpa malinowa | 1500 g | Secondary | 14 day(s) |
| Flavor | Pulpa mango | 1500 g | Secondary | 14 day(s) |
Notes
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Stosunek Cl:SO4 100:80. Zakwasić przed dodaniem bakterii do pH=4.5. Kettle sour przez 36h. Po fermentacji burzliwej podzilić warkę na pół i dodać pulpy do poszczególnych wiader na 2 tygodnie cichej.
Jan 19, 2021, 7:34 PM
Pzdr.