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Juicy Sour Ale

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Batch size

  • 11 liter(s)
    Expected quantity of finished beer
  • 30 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 14.2 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 13.8
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 73 %
    Mash efficiency
  • 3.63 liter(s) / kg
    Liquor-to-grist ratio
  • 11 liter(s)
    Mash size
  • 14 liter(s)
    Total mash volume

Steps

Temp Time
70 C 70 min
72 C 10 min
77 C 7 min

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Fermentables

15 BLG
6.2% ABV
5.1 SRM
Type Name Amount Yield EBC
Grain Mep@Ale 2.1 kg 62.5% 80 % 7
Grain BESTMALZ - Best Wheat Malt 0.5 kg 14.9% 82 % 5
Grain Płatki owsiane 0.38 kg 11.3% 85 % 3
Grain Casttlemalting Abbey 0.05 kg 1.5% 80 % 45
Sugar Milk Sugar (Lactose) 0.33 kg 9.8% 76.1 % 0
Sum 3.36 kg

Hops

22 IBU

Bitterness ratio 0.36 Balanced

Use for Name Amount Time Alpha acid
Whirlpool Azacca 25 g 15 min 13.1 %
Whirlpool Centennial 20 g 15 min 9.4 %
Dry Hop Azacca 25 g 3 day(s) 13.1 %
Dry Hop Centennial 25 g 3 day(s) 9.4 %
Dry Hop Strata 13 g 2 day(s) 13.6 %

Yeasts

Name Type Form Amount Laboratory
Tormodgarden Ale Slant 4 ml Kveik
Lactobacillus Plantarum Ale Dry 1.5 g Serowar

Extras

Type Name Amount Use for Time
Flavor Mango 900 g Secondary 7 day(s)
Herb Wiśnia 450 g Secondary 7 day(s)

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