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Hoppy sour ale V3

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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 16.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 60 min
76 C 10 min

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Fermentables

13.1 BLG
5.3% ABV
4.7 SRM
Type Name Amount Yield EBC
Grain Castle Pale Ale 2 kg 60.6% 80 % 8
Grain Pszeniczny 1 kg 30.3% 85 % 4
Grain Płatki owsiane 0.3 kg 9.1% 85 % 3
Sum 3.3 kg

Hops

6 IBU

Bitterness ratio 0.11 Sweet

Use for Name Amount Time Alpha acid
Boil Citra 15 g 5 min 12 %
Aroma (end of boil) Mosaic 5 g 0 min 10 %
Dry Hop Citra 35 g 2 day(s) 12 %
Dry Hop Mosaic 20 g 2 day(s) 10 %

Yeasts

Name Type Form Amount Laboratory
Haze daze Ale Slant 300 ml ---

Extras

Type Name Amount Use for Time
Water Agent Kwas mlekowy 35 g Secondary 2 day(s)

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