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Hoppy sour ale V2

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Batch size

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

Mash information

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

Steps

Temp Time
67 C 60 min
76 C 10 min

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Fermentables

11 BLG
4.4% ABV
4 SRM
Type Name Amount Yield EBC
Grain Briess - Pale Ale Malt 1.5 kg 68.2% 80 % 7
Grain Pszeniczny 0.5 kg 22.7% 85 % 4
Grain Płatki owsiane 0.2 kg 9.1% 85 % 3
Sum 2.2 kg

Hops

9 IBU

Bitterness ratio 0.2 Sweet

Use for Name Amount Time Alpha acid
Boil Amarillo 10 g 5 min 8 %
Boil Centennial 15 g 5 min 8 %
Boil Citra 30 g 0 min 12 %
Dry Hop Sabro 20 g 2 day(s) 15 %
Dry Hop Citra 30 g 2 day(s) 12 %

Yeasts

Name Type Form Amount Laboratory
S-05 Ale Slant 250 ml ---

Extras

Type Name Amount Use for Time
Fining Whirfloc 1 g Boil 10 min
Water Agent Kwas mlekowy 30 g Secondary 5 day(s)
Water Agent Kwas mlekowy 10 g Bottling ---

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