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sour dipa

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 16.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 90 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 19.5 liter(s)
    Mash size
  • 26 liter(s)
    Total mash volume

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Fermentables

18.4 BLG
8% ABV
4.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 5.5 kg 84.6% 80 % 5
Grain Słód owsiany Fawcett 1 kg 15.4% 61 % 5
Sum 6.5 kg

Hops

53 IBU

Bitterness ratio 0.7 Bitter

Use for Name Amount Time Alpha acid
Boil Amarillo 10 g 60 min 9.5 %
Boil Sorachi Ace 25 g 20 min 10 %
Boil octawia 40 g 15 min 9.2 %
Boil Amarillo 50 g 10 min 9.5 %
Dry Hop Sorachi Ace 25 g 4 day(s) 10 %
Dry Hop octawia 30 g 4 day(s) 9.5 %
Dry Hop Amarillo 40 g 4 day(s) 9.5 %

Yeasts

Name Type Form Amount Laboratory
FM53 Voss kveik Ale Liquid 300 ml FM
wyeast - dany favorite Ale Liquid 300 ml wyeast

Extras

Type Name Amount Use for Time
Other bakterie kwasu mlekowego 15 g Primary 1 day(s)

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