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Sour black ale

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 22.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 14.3 liter(s)
    Mash size
  • 19.1 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min

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Fermentables

12.9 BLG
21.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 83.7% 80 % 5
Grain Black Barley (Roast Barley) 0.28 kg 5.9% 55 % 985
Grain Strzegom Bursztynowy 0.5 kg 10.5% 70 % 49
Sum 4.78 kg

Hops

24 IBU

Bitterness ratio 0.46 Balanced

Use for Name Amount Time Alpha acid
Boil Chinook 50 g 20 min 6.65 %
Dry Hop Sybilla 50 g 5 day(s) 3.5 %
Dry Hop Cascade 50 g 5 day(s) 6 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 10 g Danstar

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