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Belgian Sour

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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
  • 15 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
68 C 60 min
72 C 20 min
78 C 1 min

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Fermentables

12.4 BLG
5% ABV
7.6 SRM
Type Name Amount Yield EBC
Grain CastleMalting Pale Ale 3 kg 57.7% 80 % 6
Grain CastleMalting Monachijski 1.2 kg 23.1% 80 % 15
Grain CastleMalting Abbey 0.5 kg 9.6% 75 % 45
Grain Weyermann Carabelge 0.5 kg 9.6% 80 % 33
Sum 5.2 kg

Hops

16 IBU

Bitterness ratio 0.32 Balanced

Use for Name Amount Time Alpha acid
Aroma (end of boil) Lublin (Lubelski) 50 g 30 min 4 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - WildBrew Philly Sour Ale Dry 10.5 g Lallemand
Dwie paczki

Extras

Type Name Amount Use for Time
Flavor Laktoza 200 g Secondary 7 day(s)
Rozpuszczona w wodzie
Flavor Pulpa z bananów Leonce Blanc 1000 g Secondary 7 day(s)
Fining Whirlfloc 1.25 g Boil 5 min
pH brzeczki powinno być w zakresie 5.0-5.5

1.25g to pół tabletki
Flavor Pulpa z malin Leonce Blanc 1000 g Secondary 7 day(s)

Notes

  • https://www.uwarzpiwo.pl/blog/jak-zrobic-kwasne-piwo-prosta-metoda
    Jul 16, 2021, 2:16 PM

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