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Sour Ale

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 13.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.7
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 12 liter(s)
    Mash size
  • 16 liter(s)
    Total mash volume

Steps

Temp Time
65 C 70 min
78 C 10 min

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Fermentables

17.7 BLG
7.6% ABV
7.4 SRM
Type Name Amount Yield EBC
Grain Pilzneński 3.2 kg 80% 81 % 4
Grain Oats, Malted 0.4 kg 10% 80 % 2
Grain Oats, Flaked 0.2 kg 5% 80 % 2
Grain Aroma CastleMalting 0.2 kg 5% 78 % 100
Sum 4 kg

Hops

3 IBU

Bitterness ratio 0.04 Sweet

Use for Name Amount Time Alpha acid
Boil Magnum 3 g 15 min 12 %

Yeasts

Name Type Form Amount Laboratory
Lachancea Ale Slant 80 ml Lallemand

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