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Sour DIPA

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 11 %/h
    Evaporation rate
  • 26.6 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
  • 2.75 liter(s) / kg
    Liquor-to-grist ratio
  • 21.3 liter(s)
    Mash size
  • 29.1 liter(s)
    Total mash volume

Steps

Temp Time
64 C 60 min
78 C 10 min

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Fermentables

17.3 BLG
7.4% ABV
6.1 SRM
Type Name Amount Yield EBC
Grain Pilzneński 5 kg 64.5% 81 % 4
Grain Oats, Flaked 1.5 kg 19.4% 80 % 2
Grain Weyermann - Carapils 0.75 kg 9.7% 78 % 4
Grain Abbey Castle 0.5 kg 6.5% 80 % 45
Sum 7.75 kg

Hops

60 IBU

Bitterness ratio 0.85 Very bitter

Use for Name Amount Time Alpha acid
Boil Simcoe 70 g 20 min 11.4 %
Boil Idaho Gem 37 g 0 min 13.7 %
Whirlpool Idaho Gem 50 g 20 min 13.6 %
Dry Hop Simcoe 30 g 7 day(s) 11.4 %
Dry Hop Citra 100 g 3 day(s) 12 %
Dry Hop Galaxy 50 g 3 day(s) 15 %

Yeasts

Name Type Form Amount Laboratory
US-05 Ale Slant 300 ml Fermentis
WLP677 - Lactobacillus Bacteria Ale Liquid 30 ml White Labs

Extras

Type Name Amount Use for Time
Fining Whirlfloc 2.5 g Boil 10 min
Water Agent Lactic Acid 5 g Mash 60 min
Water Agent NaCl 2 g Mash 60 min
Water Agent CaCl2 5 g Mash 60 min

Notes

  • yy
    Aug 27, 2017, 11:30 PM

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