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Hoppy sour

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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
  • 8.3
    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
68 C 60 min
78 C 5 min

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Fermentables

9.3 BLG
3.6% ABV
2.8 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2 kg 57.1% 81 % 4
Grain Płatki owsiane 1 kg 28.6% 85 % 3
Grain Pszeniczny 0.5 kg 14.3% 85 % 4
Sum 3.5 kg

Hops

22 IBU

Bitterness ratio 0.59 Bitter

Use for Name Amount Time Alpha acid
Boil Nelson Sauvin 10 g 15 min 11 %
Whirlpool Nelson Sauvin 22 g 30 min 11 %
Whirlpool Citra 20 g 30 min 4.1 %
Dry Hop Nelson Sauvin 18 g 2 day(s) 11 %
Dry Hop WAI-ITI 30 g 2 day(s) 4.1 %

Yeasts

Name Type Form Amount Laboratory
WLP029 - German Ale/Kölsch Yeast Ale Liquid 30 ml White Labs

Notes

  • Zakwaszanie - kettle sour
    Feb 26, 2020, 9:53 PM

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