PL | EN

  1. Dashboard
  2. Public recipes
  3. Black Currant Sour Ale 13°BLG 23-06-2018 Bakterie...

Black Currant Sour Ale 13°BLG...

0
Print

Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 80 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 28.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
66 C 60 min
80 C 5 min
We introduced new Standard account. Check current subscription plans.
Do you know that PRO members receive notifications about fermenting batches? Become a PRO member!

Fermentables

13.6 BLG
5.6% ABV
4.3 SRM
Type Name Amount Yield EBC
Grain Weyermann - Bohemian Pilsner Malt 3.7 kg 62.7% 81 % 4
Grain Słód pszeniczny jasny Viking Malt (Polska) 1.7 kg 28.8% 80 % 6
Grain Płatki owsiane 0.4 kg 6.8% 85 % 3
Grain Karmelowy Jasny 30EBC 0.1 kg 1.7% 75 % 30
Sum 5.9 kg

Hops

9 IBU

Bitterness ratio 0.16 Sweet

Use for Name Amount Time Alpha acid
Boil Lublin (Lubelski) 15 g 60 min 4 %
Boil Lublin (Lubelski) 10 g 45 min 4 %

Yeasts

Name Type Form Amount Laboratory
FM50 Kłosy Kansas Wheat Slant 100 ml Fermentum Mobile
Lactobacillus Plantarum Ale Culture 3 g Swanson
20 tabletek

Extras

Type Name Amount Use for Time
Spice Sól Himalajska 15 g Boil 10 min
Flavor Koncentrat porzeczkowy 2kg 2000 g Secondary 10 day(s)

Notes

  • Lactobacillus Plantarum podane przy temperaturze 40 stopni. Trzymane przez 36 h.
    Jun 14, 2018, 7:49 PM

Discussion