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Gooseberry Sour Kveik

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Batch size

  • 11.5 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 14.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 10.3 liter(s)
    Mash size
  • 13.3 liter(s)
    Total mash volume

Steps

Temp Time
65 C 70 min
78 C 5 min

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Fermentables

13.6 BLG
5.6% ABV
4.2 SRM
Type Name Amount Yield EBC
Grain Bestmalz - Pale Ale 1.25 kg 42.4% 80.5 % 6
Grain Bestmalz - Pilzneński 0.7 kg 23.7% 80.5 % 4
Grain Bestmalz - Pszeniczny jasny 0.7 kg 23.7% 82 % 4.5
Grain Acid Malt 0.3 kg 10.2% 58.7 % 4.5
Sum 2.95 kg

Hops

16 IBU

Bitterness ratio 0.29 Balanced

Use for Name Amount Time Alpha acid
Boil Simcoe 5 g 60 min 13.1 %
Boil Cascade 5 g 20 min 7.1 %
Aroma (end of boil) Cascade 5 g 0 min 7.1 %

Yeasts

Name Type Form Amount Laboratory
FM53 Voss kveik Ale Liquid 150 ml FM

Extras

Type Name Amount Use for Time
Other L. plantarum 0 g Boil 0 min
Flavor Mrożony agrest 1500 g Secondary 14 day(s)

Notes

  • Piwo zakwaszane metodą kettle sour przy użyciu probiotyku Sanprobi IBS (12 kapsułek) przez 48h
    Oct 8, 2018, 4:42 PM

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