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Sour DIPA v2

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 2.75 liter(s) / kg
    Liquor-to-grist ratio
  • 21.3 liter(s)
    Mash size
  • 29.1 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
78 C 10 min

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Fermentables

17.3 BLG
7.4% ABV
6.2 SRM
Type Name Amount Yield EBC
Grain Pilzneński 5 kg 64.5% 81 % 4
Grain Oats, Flaked 1.5 kg 19.4% 80 % 2
Grain Weyermann - Carapils 0.75 kg 9.7% 78 % 4
Grain Abbey Castle 0.25 kg 3.2% 80 % 45
Grain Imperial 0.25 kg 3.2% 80 % 50
Sum 7.75 kg

Hops

57 IBU

Bitterness ratio 0.8 Very bitter

Use for Name Amount Time Alpha acid
Boil Sabro 50 g 20 min 14.8 %
Boil Idaho Gem 50 g 0 min 13.7 %
Whirlpool Idaho Gem 50 g 20 min 13.6 %
Dry Hop Enigma (AUS) 100 g 3 day(s) 18.2 %
Dry Hop Amarillo 75 g 3 day(s) 8.7 %

Yeasts

Name Type Form Amount Laboratory
WLP090 - San Diego Super Yeast Ale Slant 300 ml White Labs
WLP677 - Lactobacillus Bacteria Ale Liquid 30 ml White Labs

Extras

Type Name Amount Use for Time
Fining Whirlfloc 2.5 g Boil 10 min
Water Agent Lactic Acid 5 g Mash 60 min
Water Agent NaCl 2 g Mash 60 min
Water Agent CaCl2 5 g Mash 60 min

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