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Blackcurrant Sour Ale

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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
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
62 C 10 min
72 C 60 min
77 C 10 min

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Fermentables

12.4 BLG
5% ABV
4.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.8 kg 57.6% 80 % 5
Adjunct Blackcurrant 2 kg 30.3% 7 % 4
Grain Płatki owsiane 0.8 kg 12.1% 85 % 3
Sum 6.6 kg

Hops

21 IBU

Bitterness ratio 0.42 Balanced

Use for Name Amount Time Alpha acid
Boil Columbus/Tomahawk/Zeus 12 g 60 min 15.5 %
Aroma (end of boil) Columbus/Tomahawk/Zeus 8 g 0 min 15.5 %
Dry Hop Lemon drop 100 g 1 day(s) 4.6 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Lactobacillus Ale Liquid 10 ml Wyeast Labs
Safale US-05 Ale Slant 44.44 ml Fermentis

Extras

Type Name Amount Use for Time
Fining WHRLIFLOC 1 g Boil 5 min

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