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

Mash information

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

Steps

Temp Time
52 C 15 min
63 C 20 min
73 C 45 min
78 C 15 min

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Fermentables

13.1 BLG
5.3% ABV
4.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.7 kg 48.2% 80 % 5
Grain Słód pszeniczny Bestmalz 0.7 kg 12.5% 82 % 5
Grain Słód Caramunich Typ II Weyermann 0.1 kg 1.8% 73 % 120
Adjunct Koncentrat grejfrutowy 2 kg 35.7% 50 % 2
Adjunct Łuska ryżowa 0.1 kg 1.8% 1 % 2
Sum 5.6 kg

Hops

27 IBU

Bitterness ratio 0.51 Bitter

Use for Name Amount Time Alpha acid
Boil Lublin (Lubelski) 35 g 60 min 4 %
Boil Cascade 50 g 10 min 6 %

Yeasts

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

Extras

Type Name Amount Use for Time
Other Lactobacillus 5 g Mash 1440 min
Water Agent Kwas mlekowy 12 g Mash 60 min
Water Agent Pożywka drożdżowa 4 g Boil 15 min

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