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Rabarbarowy sour ale

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Batch size

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

Mash information

  • 85 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 9.1 liter(s)
    Mash size
  • 11.7 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min
76 C 1 min

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Fermentables

12.4 BLG
5% ABV
3.2 SRM
Type Name Amount Yield EBC
Grain Pilzneński 1.2 kg 46.2% 81 % 4
Grain Pszeniczny 1.2 kg 46.2% 85 % 4
Grain Płatki owsiane 0.2 kg 7.7% 85 % 3
Sum 2.6 kg

Hops

30 IBU

Bitterness ratio 0.6 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 10 g 60 min 11 %
Aroma (end of boil) Lublin (Lubelski) 30 g 15 min 4 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Slant 100 ml Safale

Extras

Type Name Amount Use for Time
Flavor Rabarbar 500 g Secondary 5 day(s)

Notes

  • Zakwaszanie lactobacillus rhamnosus w garze.
    Jun 11, 2018, 11:16 PM

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