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Cherry Sour Ale

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Batch size

  • 28 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 35.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 22 liter(s)
    Mash size
  • 27.5 liter(s)
    Total mash volume

Steps

Temp Time
66 C 90 min
78 C 5 min

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Fermentables

12.6 BLG
5.1% ABV
3.3 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2.7 kg 40.2% 81 % 4
Grain Pszeniczny 2.7 kg 40.2% 85 % 4
Grain Karmelowy Jasny 30EBC 0.1 kg 1.5% 75 % 30
Sugar Sok wiśniowy 1.216 kg 18.1% 100 % ---
Sum 6.716 kg

Hops

9 IBU

Bitterness ratio 0.18 Sweet

Use for Name Amount Time Alpha acid
Boil Lublin (Lubelski) 20 g 60 min 4 %
Boil Lublin (Lubelski) 15 g 20 min 4 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11.5 g Fermentis
Lactobacillus Plantarum Ale Dry 5 g ---

Extras

Type Name Amount Use for Time
Water Agent Kwas mlekowy 8 g Boil 60 min

Notes

  • Po uzyskaniu brzeczki, zagotowanie przez 15 minut i schłodzenie do 40 °C, zadanie L. Plantarum i zakwaszanie przez 24 h. Później zadanie uwodnionych drożdży.
    Jan 11, 2020, 12:03 PM

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