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SOUR ALE MORELA & RABARBAR

0
  • 10.5
    Gravity BLG
  • 1
    IBU
  • 4.2 %
    ABV
  • 3.3
    SRM
  • All Grain
    Type
  • Style
  • Brewer


Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 32.9 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 9
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 5 %
    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
72 C 60 min
78 C 3 min
  • Brewlog is empty

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Fermentables

10.5 BLG
4.2% ABV
3.3 SRM

Type Name Amount Yield EBC
Grain Viking Pilsner malt 2.5 kg 50% 82 % 4
Grain Viking Wheat Malt 1.5 kg 30% 83 % 5
Grain Viking Pale Ale malt 0.5 kg 10% 80 % 5
Grain Płatki owsiane 0.5 kg 10% 85 % 3
Sum 5 kg

Hops

1 IBU

Bitterness ratio 0.02 Sweet


Use for Name Amount Time Alpha acid
Boil Amarillo 25 g 1 min 9.5 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Fining Whirlfloc 0.5 g Boil 5 min
Other Morela 2050 g Secondary 21 day(s)
Other Rabarbar 1050 g Secondary 21 day(s)

Notes

  • Lallemad Wild Sour Pitch 3 gramy na 24 h (kettle sour).
    Aug 27, 2019, 7:53 AM