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Hoppy sour ale #2

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Batch size

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

Mash information

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

Steps

Temp Time
64 C 30 min
68 C 30 min

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Fermentables

11.2 BLG
4.5% ABV
4.4 SRM
Type Name Amount Yield EBC
Grain Maris Otter - Pale Ale 5 kg 86.2% 80 % 7
Grain Płatki owsiane 0.8 kg 13.8% 85 % 3
Sum 5.8 kg

Hops

13 IBU

Bitterness ratio 0.29 Balanced

Use for Name Amount Time Alpha acid
Whirlpool Ekuanot 50 g 10 min 16.1 %
Dry Hop Citra/ Mosaic 200 g 3 day(s) 16 %

Yeasts

Name Type Form Amount Laboratory
lacto 10 kaps Ale Dry 10 g ---
US-05 Ale Dry 11 g ---

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