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Sour Black Currant

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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
  • 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
  • 15 liter(s)
    Mash size
  • 20 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min
78 C 10 min

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Fermentables

12.9 BLG
5.2% ABV
3.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 60% 80 % 5
Grain Viking Pilsner malt 1 kg 20% 82 % 4
Grain Płatki owsiane 0.5 kg 10% 85 % 3
Grain Płatki pszeniczne 0.5 kg 10% 85 % 3
Sum 5 kg

Hops

43 IBU

Bitterness ratio 0.83 Very bitter

Use for Name Amount Time Alpha acid
Boil Mosaic 22 g 60 min 13.2 %
Boil Amarillo 30 g 10 min 9.5 %
Dry Hop Citra 30 g 5 day(s) 12 %

Yeasts

Name Type Form Amount Laboratory
FM54 Gorączka kalifornijska Ale Liquid 1000 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Flavor Pulpa z czarnej porzeczki 1000 g Secondary 5 day(s)
Other Bakterie Lactobacillus Plantarium 10 g Mash ---

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