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BLOODY ORANGE SOUR

0
  • 16.6
    Gravity BLG
  • 27
    IBU
  • 7 %
    ABV
  • 13.9
    SRM
  • All Grain
    Type
  • Red IPA
    Style
  • Radzu
    Brewer
Print

Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 34.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 2.6 liter(s) / kg
    Liquor-to-grist ratio
  • 17.2 liter(s)
    Mash size
  • 23.8 liter(s)
    Total mash volume

Steps

Temp Time
62 C 45 min
72 C 30 min
76 C 10 min

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Fermentables

16.6 BLG
7% ABV
13.9 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 5 kg 65.8% 85 % 7
Grain Caraaroma 0.5 kg 6.6% 78 % 400
Grain Oats, Flaked 1 kg 13.2% 80 % 2
Grain Weyermann - Acidulated Malt 0.1 kg 1.3% 80 % 6
Sugar Milk Sugar (Lactose) 1 kg 13.2% 76.1 % 0
Sum 7.6 kg

Hops

27 IBU

Bitterness ratio 0.4 Balanced

Use for Name Amount Time Alpha acid
Boil Kohatu 30 g 60 min 5.7 %
Boil Kohatu 30 g 30 min 5.7 %
Aroma (end of boil) Amarillo 30 g 10 min 6.3 %
Dry Hop Amarillo 30 g 14 day(s) 6.3 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11.5 g ---
Lactobacillus plantarum Champagne Dry 10 g ---

Extras

Type Name Amount Use for Time
Spice Red Peper 10 g Boil 5 min
Flavor Dried peel of sweet oranges 20 g Boil 10 min
Water Agent Gypsum 4 g Boil 120 min
Flavor Orange juce 5000 g Secondary 14 day(s)
Other Witamina C 4 g Secondary 14 day(s)
Other Lactol - kwas mlekowy 80% 0 g Mash 0 min

Notes

  • Po zacieraniu, wysładzać do maksymalnej objętości gara, odfiltrować i gotować 15 minut po czym wychłodzić do 35 stopni, dodać bakterii i w tej temperaturze trzymać z 24h.

    http://www.blog.homebrewing.pl/juicy-sour-ipa-z-malinami-receptura/
    https://projektcydr.pl/?p=2015
    Oct 4, 2020, 4:07 PM

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