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Cherry Sour Ale

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.1 liter(s) / kg
    Liquor-to-grist ratio
  • 13 liter(s)
    Mash size
  • 17.2 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min
78 C 5 min

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Fermentables

10.2 BLG
4.1% ABV
3.4 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 3 kg 41.7% 80 % 4
Grain Pszeniczny 1 kg 13.9% 85 % 4
Grain Karmelowy Jasny 30EBC 0.2 kg 2.8% 75 % 30
Adjunct Wiśnie 3 kg 41.7% 8.5 % ---
Sum 7.2 kg

Hops

12 IBU

Bitterness ratio 0.29 Balanced

Use for Name Amount Time Alpha acid
Boil Lublin (Lubelski) 20 g 60 min 4 %
Aroma (end of boil) Lublin (Lubelski) 15 g 20 min 4 %

Yeasts

Name Type Form Amount Laboratory
Fermentis US-05 Ale Dry 10.87 g ---

Extras

Type Name Amount Use for Time
Other Bakterie L.plantarum 5.43 g Mash 1320 min
Zacieranie Kettle Sour (przed gotowaniem), 22h.

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