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#39 Espresso tonic sour

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Batch size

  • 4 liter(s)
    Expected quantity of finished beer
  • 30 min
    Boil time
  • 30 %/h
    Evaporation rate
  • 6.2 liter(s)
    Boil size
  • 20 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 14 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

13.8 BLG
5.7% ABV
10.5 SRM
Type Name Amount Yield EBC
Grain Strzegom Wiedeński 1 kg 72.5% 79 % 10
Grain Pszeniczny 0.15 kg 10.9% 85 % 4
Grain Simpsons - Crystal Dark 0.1 kg 7.2% 74 % 158
Grain Carabody 0.1 kg 7.2% 70 % 10
Sugar Cukier 0.03 kg 2.2% 100 % 1
Sum 1.38 kg

Hops

5 IBU

Bitterness ratio 0.09 Sweet

Use for Name Amount Time Alpha acid
Aroma (end of boil) Zappa 13 g 5 min 4.2 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - WildBrew Philly Sour Ale Slant 60 ml ---

Extras

Type Name Amount Use for Time
Flavor Skórka z 1 cytryny 5.5 g Boil 10 min
Flavor Espresso z 3 filiżanek 225 g Boil 0 min

Notes

  • 1 filiżanka największej objętości espresso to 75ml, czyli trzeba wlać 3 filiżanki. Espresso wlane po wyłączeniu palnika. Skórka z 1 cytryny to ok. 5.5 g
    Jun 3, 2023, 10:57 PM

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