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  3. Sour ALE 10 blg RABARBAR - ochyda

Sour ALE 10 blg RABARBAR - och...

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Batch size

  • 26 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 32.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
66 C 50 min
72 C 10 min

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Fermentables

11.9 BLG
4.8% ABV
3.5 SRM
Type Name Amount Yield EBC
Grain Pilzneński 5 kg 83.3% 81 % 4
Grain Pszeniczny 1 kg 16.7% 85 % 4
Sum 6 kg

Hops

17 IBU

Bitterness ratio 0.35 Balanced

Use for Name Amount Time Alpha acid
Boil Simcoe 15 g 60 min 13.2 %

Yeasts

Name Type Form Amount Laboratory
us-5 Ale Slant 200 ml Fermentum Mobiles

Extras

Type Name Amount Use for Time
Flavor Rabarbar 3000 g Primary 3 day(s)

Notes

  • Rabarbar w cząstkach . Piekarnik 250 C na 15 minut.
    Jul 6, 2020, 10:03 AM

Discussion

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3 kg Rabarbaru
Kamil Hejman    1411 days ago
MO
To świeżo warzone czy znasz już efekt?
moon    1411 days ago
Jutro będzie warzone, ale dodatek Rabarbaru konsultowałem ze znajomym który dziś rozlewa .
Kamil Hejman    1411 days ago