PL | EN
Batch size
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20 liter(s)Expected quantity of finished beer
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60 minBoil time
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11 %/hEvaporation rate
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26.6 liter(s)Boil size
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10 %Boil loss
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15.7Pre-boil gravity BLG
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5 %Trub loss
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5 %Dry hopping loss
Mash information
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70 %Mash efficiency
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2.75 liter(s) / kgLiquor-to-grist ratio
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21.3 liter(s)Mash size
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29.1 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
64 C | 60 min |
78 C | 10 min |
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StatusBrewed
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FINISHED
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SOUR DIPA V2
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Fermentables
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
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
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Aug 27, 2017, 11:30 PM