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Sour Ale

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 10.1 liter(s)
    Mash size
  • 14.2 liter(s)
    Total mash volume

Steps

Temp Time
64 C 45 min
72 C 15 min
78 C 10 min

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Fermentables

10.5 BLG
4.2% ABV
6 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 3 kg 74.1% 82 % 4
Grain Viking Wheat Malt 1 kg 24.7% 83 % 5
Grain Carafa 0.05 kg 1.2% 70 % 664
Sum 4.05 kg

Hops

19 IBU

Bitterness ratio 0.45 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau Tradition 30 g 50 min 5 %
Boil Hallertau Tradition 20 g 5 min 5 %
Whirlpool Mandarina Bavaria 50 g 0 min 10 %

Yeasts

Name Type Form Amount Laboratory
safe ale 04 Ale Dry 11 g ---

Notes

  • 1
    May 12, 2019, 11:38 AM

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