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Black Currant Sour Ale

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 28.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 88 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 14.7 liter(s)
    Mash size
  • 19.6 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min
78 C 5 min

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Fermentables

12.9 BLG
5.2% ABV
3.6 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.5 kg 71.4% 80 % 5
Grain Oats, Flaked 0.4 kg 8.2% 80 % 2
Grain Pszeniczny 1 kg 20.4% 85 % 4
Sum 4.9 kg

Hops

5 IBU

Bitterness ratio 0.1 Sweet

Use for Name Amount Time Alpha acid
Aroma (end of boil) Cascade 15 g 15 min 7.1 %

Yeasts

Name Type Form Amount Laboratory
Lactobasilus Plantarum Ale Culture 448 g Sanprobi IBS
Safale US-05 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Flavor Sok z czarnej porzeczki 2000 g Secondary 10 day(s)

Notes

  • Zacieranie 66*C
    Wysładzanie
    Po wysładzaniu gotuję 15 min, chłodze do temp 38*C i wrzucam 15-20 tabletek probiotyku Sanprobi IBS/Swanson.
    Po 24-48h sprawdzam PH, gotuję brzeczkę 60 min, chłodzę i dodaję zrehydtatyzowane drożdże.
    Na 10 dni cichej fermentacji dodaję 2l soku z czarnej porzeczki.
    Mar 26, 2020, 9:59 PM

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