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Sour Ale

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Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 30 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 21.9 liter(s)
    Boil size
  • 2.5 %
    Boil loss
  • 10
    Pre-boil gravity BLG
  • 2.5 %
    Trub loss
  • 2.5 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 13.5 liter(s)
    Mash size
  • 18 liter(s)
    Total mash volume

Steps

Temp Time
69 C 60 min

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Fermentables

12.1 BLG
4.9% ABV
3.1 SRM
Type Name Amount Yield EBC
Grain Briess - Pilsen Malt 3.5 kg 77.8% 80.5 % 2
Grain Weyermann - Pale Wheat Malt 1 kg 22.2% 85 % 5
Sum 4.5 kg

Hops

29 IBU

Bitterness ratio 0.59 Bitter

Use for Name Amount Time Alpha acid
Aroma (end of boil) Cascade 100 g 5 min 5.5 %
Boil citra 5 g 15 min 12.8 %
Aroma (end of boil) citra 35 g 5 min 12.8 %

Yeasts

Name Type Form Amount Laboratory
WHC Sanders Ale Slant 500 ml WHC

Extras

Type Name Amount Use for Time
Other L.Rhamnosus 4.6 g Primary 2 day(s)
Other L.Plantarum 4.6 g Primary 2 day(s)

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