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Hoppy Sour Ale

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Batch size

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

Mash information

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

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Fermentables

13.6 BLG
5.6% ABV
5.4 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pilsner Malt 2.1 kg 57.5% 81 % 5
Grain Pszeniczny 0.8 kg 21.9% 85 % 4
Grain Oats, Flaked 0.6 kg 16.4% 80 % 2
Grain Caramunich® typ I 0.15 kg 4.1% 73 % 80
Sum 3.65 kg

Hops

10 IBU

Bitterness ratio 0.18 Sweet

Use for Name Amount Time Alpha acid
Boil Marynka 10 g 25 min 8.8 %
Dry Hop Citra 65 g 4 day(s) 12 %
Whirlpool Citra 65 g 30 min 12 %

Yeasts

Name Type Form Amount Laboratory
Lactobacillus rhamnosus Ale Dry 10 g Bayer
Us05 Ale Dry 11 g ---

Notes

  • Zacieranie, zagotowanie 10 min, schlodzenie do 30stC, zakwaszenie l. Rhamnosus ~48h w kotle, gotowanie z chmieleniem na flameout i whirpool, fermentacja neutralnym szczepem ale.
    Sep 14, 2017, 1:17 PM

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