Receptas / Catharina Sour
Informacija
Kiekis:
25 litrai
Efektyvumas:
65 %
Stilius:
Aludaris:
Dalius Receptas sukurtas:
2019 m. vasario 21 d.
Receptas modifikuotas:
2019 m. balandžio 23 d.
Parametrai
|
OG:
1.049
|
|
|
FG:
1.011
|
|
|
ABV:
5.0 %
|
|
|
IBU:
4
|
|
|
EBC:
8
|
|
|
IBU/OG:
0.07
|
kartumo nėra, dominuoja salyklas
|
Fermentuojamos medžiagos
| Pavadinimas | Spalva (EBC) | Kiekis (kg) | Kiekis (%) | |
|---|---|---|---|---|
| BEST Kvietinis salyklas | 4.8 | 3.000 | 50.0 | |
| BEST Pilsen salyklas | 4.0 | 3.000 | 50.0 | |
| 6.000 |
Mielės
| Pavadinimas | Kiekis (g) | Atenuacija (%) | |
|---|---|---|---|
| Fermentis Safale US-05(56) | 12.0 | 78 | |
| Fermentis Safale US-05(56) | 12.0 | 78 |
Pastabos
X4. Catharina Sour
IBU 2 – 8
SRM 2 – 7
OG 1.039 – 1.048
FG 1.002 – 1.008
ABV 4.0% – 5.5%
mash pH 5.3
4g gipso, 5g kalcio chlorido, 3ml fosforo
45 - mash in
63 - 60min
72 - 20min
78 - mash out
No hops before souring.
Drop pH with lactic acid to 4.5 before sour pitch.
Kettle souring to pH 3.3 at 36-38C. Try to avoid oxigen.
Fruits added after fermentation for ~1 week.
IBU 2 – 8
SRM 2 – 7
OG 1.039 – 1.048
FG 1.002 – 1.008
ABV 4.0% – 5.5%
mash pH 5.3
4g gipso, 5g kalcio chlorido, 3ml fosforo
45 - mash in
63 - 60min
72 - 20min
78 - mash out
No hops before souring.
Drop pH with lactic acid to 4.5 before sour pitch.
Kettle souring to pH 3.3 at 36-38C. Try to avoid oxigen.
Fruits added after fermentation for ~1 week.