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#37 New England Sour

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Batch size

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

Mash information

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

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Fermentables

11.7 BLG
4.9 SRM
Type Name Amount Yield EBC
Grain Fawcett - Maris Otter Pale Ale 7.5 kg 65.2% 80 % 6
Grain Weyermann - Munich I 1.5 kg 13% 79 % 22
Grain Płatki pszeniczne 2 kg 17.4% 85 % 3
Grain Weyermann - Acidulated Malt 0.5 kg 4.3% 80 % 6
Sum 11.5 kg

Hops

36 IBU

Bitterness ratio 0.77 Very bitter

Use for Name Amount Time Alpha acid
Boil Mosaic 20 g 60 min 10 %
Boil Amarillo 20 g 60 min 9.5 %
Boil Cascade 20 g 60 min 6 %
Boil Mosaic 30 g 10 min 10 %
Boil Amarillo 30 g 10 min 9.5 %
Boil Cascade 30 g 10 min 6 %
Dry Hop Mosaic 100 g 7 day(s) 10 %

Yeasts

Name Type Form Amount Laboratory
FM55 Zielone Wzgórze Ale Slant 300 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Flavor Kwas melekowy 1.5 g Bottling ---
Water Agent Gips piwowarski 5 g Boil 90 min

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