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  3. 3# Kettle Sour Ale z pulpą

3# Kettle Sour Ale z pulpą

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 12.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

12.4 BLG
5% ABV
4.6 SRM
Type Name Amount Yield EBC
Grain Strzegom Pale Ale 2 kg 80% 79 % 6
Grain Strzegom Pszeniczny 0.5 kg 20% 81 % 6
Sum 2.5 kg

Hops

14 IBU

Bitterness ratio 0.28 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau Blanc 5 g 30 min 11 %
Aroma (end of boil) Hallertau Blanc 45 g 1 min 11 %

Yeasts

Name Type Form Amount Laboratory
US-05 Ale Dry 5 g Fermentis

Extras

Type Name Amount Use for Time
Spice Sól 5 g Boil 3 min
Flavor Pulpa owocowa 400 g Secondary 5 day(s)
Other Lactobacillus plantarum 2.5 g Mash 1 min

Notes

  • Zatrzeć ---> Wysłodzić ----> Ostudzić do 40stC ----> Dodać bakterie -----> Trzymać w garnku przez 36h-48h do zakwaszenia -----> Zagotować i nachmielić.
    Jun 26, 2020, 11:46 AM

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