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Hoppy sour ale

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 32.2 liter(s)
    Boil size
  • 20 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 73 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 22.5 liter(s)
    Mash size
  • 30 liter(s)
    Total mash volume

Steps

Temp Time
62 C 45 min
72 C 30 min
78 C 1 min

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Fermentables

13.6 BLG
5.6% ABV
4.2 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 5.5 kg 73.3% 80 % 4
Grain Słód owsiany Fawcett 1 kg 13.3% 61 % 5
Grain Płatki pszeniczne 0.5 kg 6.7% 60 % 3
Grain Płatki owsiane 0.5 kg 6.7% 60 % 3
Sum 7.5 kg

Hops

5 IBU

Bitterness ratio 0.09 Sweet

Use for Name Amount Time Alpha acid
Boil Iunga 5 g 60 min 11 %
Whirlpool Sabro 100 g 0 min 15 %
Dry Hop Wai-iti 100 g 2 day(s) 4.1 %
Dry Hop Michigan Copper 100 g 2 day(s) 8.5 %
Dry Hop Mackinac 100 g 2 day(s) 10 %

Yeasts

Name Type Form Amount Laboratory
Mangrove Jack's M12 Voss Kveik Ale Slant 200 ml Mangrove Jack's

Extras

Type Name Amount Use for Time
Water Agent kwas mlekowy 5.3 g Mash 0 min
Water Agent sól Epsom 0.5 g Mash 0 min
Water Agent CaCl2 7.5 g Mash 0 min
Water Agent Kwas mlekowy 4.2 g Boil 0 min

Notes

  • - zacieranie przy ph 5,3
    - sole do zacierania
    - przed zakwaszaniem zbicie ph do 4,2
    - zakwaszanie L. plantarum przez jakieś 12-18h (6 tabletek)
    - gotowanie z chmielem
    - chmiel na hopstand
    - fermentacja: 30-36*C
    Apr 5, 2022, 2:39 PM

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