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SOUR

0
  • 11.7
    Gravity BLG
  • 38
    IBU
  • 4.7 %
    ABV
  • 5.7
    SRM
  • All Grain
    Type
  • Fruit Beer
    Style
  • prasiuk
    Brewer
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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

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Fermentables

11.7 BLG
4.7% ABV
5.7 SRM
Type Name Amount Yield EBC
Grain Pszeniczny 1 kg 10% 85 % 4
Grain Viking Pale Ale malt 3 kg 30% 80 % 5
Grain Płatki pszeniczne 0.5 kg 5% 60 % 3
Grain Płatki owsiane 0.5 kg 5% 60 % 3
Sugar SOK AGRESTOWY 5 kg 50% 8 % 5
Sum 10 kg

Hops

38 IBU

Bitterness ratio 0.81 Very bitter

Use for Name Amount Time Alpha acid
Boil Iunga 50 g 0 min 11 %
Aroma (end of boil) Wai-iti 50 g 20 min 2.2 %
Aroma (end of boil) Hallertau Blanc 50 g 20 min 11 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - WildBrew Philly Sour Ale Dry 11 g Lallemand

Extras

Type Name Amount Use for Time
Flavor SOK AGRESTOWY 5000 g Primary 7 day(s)

Notes

  • sok dodać po gotowaniu gdy temp. brzeczki spadnie do 70 stopni
    Sep 1, 2024, 8:01 PM

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