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Hoppy Sour NZ

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Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 21.1 liter(s)
    Mash size
  • 28.1 liter(s)
    Total mash volume

Steps

Temp Time
63 C 40 min
70 C 15 min

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Fermentables

17.3 BLG
7.4% ABV
8.1 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 6 kg 85.4% 85 % 7
Grain Płatki owsiane 0.525 kg 7.5% 85 % 3
Grain Caraamber 0.25 kg 3.6% 75 % 59
Grain Weyermann - Melanoiden Malt 0.25 kg 3.6% 81 % 70
Sum 7.025 kg

Hops

39 IBU

Bitterness ratio 0.55 Bitter

Use for Name Amount Time Alpha acid
Boil Nelson Sauvin 30 g 60 min 11 %
Aroma (end of boil) Nelson Sauvin 70 g 1 min 11 %
Aroma (end of boil) Pacific Jade 100 g 1 min 13 %
Dry Hop Waimea 100 g 2 day(s) 17 %

Yeasts

Name Type Form Amount Laboratory
FM55 Zielone Wzgórze Ale Slant 250 ml Fermentum Mobile

Notes

  • Zakwaszone Sanprobi IBS 20 kapsułek dwa dni ok 40 godzin w temperaturze powyżej 30°C, do 3,7 pH
    Zacier zbity kwasem fosforowym do 4,5 pH
    5g gipsu
    4 ml chlorku wapnia
    Brzeczka schłodzona do 70°C i 20 min hop stand ale chmiele dodane na ostatnią minutę gotowania
    Sep 18, 2020, 9:19 PM

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