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Pastry sour v2

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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 16.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 18
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
65 C 60 min

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Fermentables

19.8 BLG
8.7% ABV
4.8 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2 kg 41.2% 81 % 4
Grain Pszeniczny 2 kg 41.2% 85 % 4
Grain Słód owsiany Fawcett 0.5 kg 10.3% 61 % 5
Sugar Laktoza 0.35 kg 7.2% --- % ---
Sum 4.85 kg

Hops

33 IBU

Bitterness ratio 0.4 Balanced

Use for Name Amount Time Alpha acid
Boil Vic Secret 10 g 60 min 18.5 %
Boil Vic Secret 10 g 10 min 18.5 %
Boil Vic Secret 10 g 0 min 18.5 %

Yeasts

Name Type Form Amount Laboratory
S-05 Ale Dry 11 g ---

Extras

Type Name Amount Use for Time
Flavor Laktoza 350 g Boil 10 min
Flavor Pulpa brzoskwini 1000 g Secondary 7 day(s)
Flavor Pulpa z marakui 850 g Secondary 7 day(s)
Flavor Kwas mlekowy 40 g Secondary 7 day(s)

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