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Session Hazy IPA - pastry sour

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 17.5 liter(s)
    Mash size
  • 22.5 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
72 C 10 min
75 C 5 min

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Fermentables

16.1 BLG
6.8% ABV
3.3 SRM
Type Name Amount Yield EBC
Grain Pilsen Malt - Castle Malting 3.6 kg 61% 80.5 % 3
Grain Wheat, Flaked 0.7 kg 11.9% 77 % 4
Grain Oats, Flaked 0.4 kg 6.8% 80 % 2
Grain Oats, Malted 0.3 kg 5.1% 80 % 2
Sugar Milk Sugar (Lactose) 0.5 kg 8.5% 76.1 % 0
Sugar Corn Sugar (Dextrose) -z pulpy 0.2 kg 3.4% 100 % 0
Sugar Corn Sugar (Dextrose) -z pulpy 0.2 kg 3.4% --- % ---
Sum 5.9 kg

Hops

46 IBU

Bitterness ratio 0.7 Bitter

Use for Name Amount Time Alpha acid
Boil Warrior 20 g 20 min 15.5 %
Whirlpool Ella (AUS) 30 g 20 min 14.6 %
Whirlpool Galaxy 20 g 20 min 15 %
Dry Hop Ella (AUS) 70 g 2 day(s) 14.6 %
Dry Hop Galaxy 30 g 2 day(s) 15 %
Whirlpool Centennial 20 g 20 min 10.5 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - London Ale III Ale Slant 200 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Flavor pulpa z marakui 1000 g Secondary 10 day(s)
Flavor pulpa z brzoskwinii 1000 g Secondary 10 day(s)

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