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Fruit Sour Ale

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 5 %/h
    Evaporation rate
  • 24.1 liter(s)
    Boil size
  • 2 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 13.5 liter(s)
    Mash size
  • 18 liter(s)
    Total mash volume

Steps

Temp Time
52 C 10 min
63 C 40 min
72 C 30 min
78 C 5 min

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Fermentables

13.1 BLG
5.3% ABV
3.5 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 2.5 kg 55.6% 80 % 4
Grain Pszeniczny 1.5 kg 33.3% 85 % 4
Grain Słód owsiany Fawcett 0.5 kg 11.1% 61 % 5
Sum 4.5 kg

Hops

32 IBU

Bitterness ratio 0.6 Bitter

Use for Name Amount Time Alpha acid
Boil El Dorado 10 g 60 min 11.7 %
Aroma (end of boil) El Dorado 10 g 0 min 11.7 %
Whirlpool Columbus/Tomahawk/Zeus 10 g 25 min 13.6 %
Whirlpool El Dorado 30 g 25 min 11.7 %

Yeasts

Name Type Form Amount Laboratory
Lactobacillus Plantarum Ale Dry 10 g ---
Fermentis K-97 Ale Dry 11.5 g Fermentis Division of S.I.Lesaffre

Extras

Type Name Amount Use for Time
Flavor Laktoza 200 g Boil 20 min
Flavor Pulpa z gruszki 2000 g Secondary 10 day(s)

Notes

  • Kwas mlekowy - 1 ml do zacierania, 1.5 ml na 10 litrów do wysładzania
    Dodatek siarczanu wapnia 0,3g na 10 litrów do zacierania i 0,7g do wysładzania na 10 litrów
    Dodatek chlorku wapnia 1g na 10 litrów do zacierania i 2g do wysładzania na 10 litrów
    Dodatek węglanu wapnia 0,5g do zacierania i 1g do wysładzania na 10 litrów
    Dodatek 1g siarczanu magnezu do zacierania i 2g do wysładzania na 10 litrów
    Dodatek bakterii do brzeczki w temp. 30'C. Rozwój przez 24h, sprawdzenie poziomu pH.
    Aug 31, 2024, 1:46 AM

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