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40. Sour Ale

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15 liter(s)
    Mash size
  • 20 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
72 C 5 min
78 C 1 min

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Fermentables

12.1 BLG
4.9% ABV
3.6 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2.5 kg 50% 81 % 4
Grain Viking Pale Ale malt 1.5 kg 30% 80 % 5
Grain Płatki pszeniczne 1 kg 20% 85 % 3
Sum 5 kg

Hops

20 IBU

Bitterness ratio 0.41 Balanced

Use for Name Amount Time Alpha acid
Boil Chinook 7 g 45 min 13 %
Boil Cascade 15 g 30 min 6 %
Boil Cascade 15 g 10 min 6 %

Yeasts

Name Type Form Amount Laboratory
us-05 Ale Slant 96 ml Fermentis

Notes

  • Pierwsze podejście do Sour Ale:

    Starter - 5 kapsułek L. Plantarum - Sanprobi do 500ml brzeczki 10blg.

    Docelowo 4 wersje - Bazowa, Wiśnia, Czarna Porzeczka, Truskawka

    Starter - 17.07, godz 19:00

    Warzenie i zakwaszanie: 19.07 godzina 19-23

    Gotowanie: 21.07, godzina 7:00
    Jul 17, 2017, 7:33 PM

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