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ORANGE SOUR IPA

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.6 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 13.8
    Pre-boil gravity BLG
  • 4 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3.3 liter(s) / kg
    Liquor-to-grist ratio
  • 18.1 liter(s)
    Mash size
  • 23.6 liter(s)
    Total mash volume

Steps

Temp Time
64 C 50 min
72 C 15 min
78 C 5 min

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Fermentables

15 BLG
6.2% ABV
3.7 SRM
Type Name Amount Yield EBC
Grain Pilzneński 5 kg 83.3% 81 % 4
Grain Carapils 0.5 kg 8.3% 78 % 4
Sugar Laktoza 0.5 kg 8.3% 76.1 % 0
Sum 6 kg

Hops

55 IBU

Bitterness ratio 0.9 Very bitter

Use for Name Amount Time Alpha acid
Boil Chinook 20 g 60 min 12.8 %
Boil Chinook 30 g 25 min 12.8 %
Boil Cascade 25 g 10 min 5.8 %
Boil Cascade 25 g 5 min 5.8 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Spice Skórka słodkiej pomarańczy 5 g Boil 15 min
Spice Skórka curacao 5 g Boil 15 min

Notes

  • Brzeczkę zakwasić Lactobacillus Plantarum przez 24h w temp 35*C (zaizolować termicznie).
    Po gotowaniu, przed zadaniem drożdży dodać 2l soku pomarańczowego 100% (pasteryzowany, ok. 10*Plato).
    Po dodaniu soku poziom goryczki spada z 55 do ok. 50 IBU.
    Finalny planowany ekstrakt około 14*Plato.
    May 26, 2019, 8:11 PM

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