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Fruit Sour IPA #1

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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
  • 15.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
66 C 60 min
78 C 10 min

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Fermentables

16.8 BLG
7.1% ABV
5.9 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 4.2 kg 64.6% 85 % 7
Grain Strzegom Wiedeński 1 kg 15.4% 79 % 10
Grain Pszeniczny 1 kg 15.4% 85 % 4
Grain Weyermann - Acidulated Malt 0.3 kg 4.6% 80 % 6
Sum 6.5 kg

Hops

37 IBU

Bitterness ratio 0.54 Bitter

Use for Name Amount Time Alpha acid
Boil Columbus/Tomahawk/Zeus 20 g 60 min 15.5 %
Boil Simcoe 10 g 10 min 13.2 %
Boil Centennial 10 g 10 min 10.5 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Slant 100 ml Fermentis

Extras

Type Name Amount Use for Time
Flavor Rabarbar 3000 g Secondary ---
Flavor Morele 2000 g Secondary ---
Flavor Wiśnie 3000 g Secondary ---
Fining Irish Moss 5 g Boil 15 min

Notes

  • Starter Lacto:
    lactobacillus plantarum 10mld CFU
    lactobacillus rhamnosus 10 mld CFU
    ekstrakt słodowy 100 g
    900 ml wody
    100 ml pasteryzowanego soku jabłkowego (ew. 10g glukozy)
    10g kredy
    1g pożywki drożdżowej Enartis Nutriferm Arom
    na 24-48 w 45 st. C
    Aug 2, 2017, 8:40 PM

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