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Sour Red IPA

0
  • 16.4
    Gravity BLG
  • 49
    IBU
  • 6.9 %
    ABV
  • 11
    SRM
  • All Grain
    Type
  • Red IPA
    Style
  • hetman PRO
    Brewer
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Batch size

  • 11 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 5 %/h
    Evaporation rate
  • 13.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
66 C 60 min
78 C 5 min

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Fermentables

16.4 BLG
6.9% ABV
11 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.6 kg 98.6% 80 % 5
Grain Weyermann - Carafa Special III 0.05 kg 1.4% 70 % 1024
Sum 3.65 kg

Hops

49 IBU

Bitterness ratio 0.73 Bitter

Use for Name Amount Time Alpha acid
Boil Columbus/Tomahawk/Zeus 18 g 60 min 15.7 %
Aroma (end of boil) Enigma (AUS) 20 g 0 min 17.2 %
Aroma (end of boil) Galaxy 20 g 0 min 15 %
Aroma (end of boil) Mosaic 20 g 0 min 10 %

Yeasts

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

Extras

Type Name Amount Use for Time
Other Lallemand WildBrew Sour Pitch (Lactobacillus plantarum) 1 g Primary 2 day(s)
Bakterie użyte do zakwaszenia 10 l brzeczki.

Notes

  • Chmiel na aromat dodany po schłodzeniu brzeczki do 75 stopni i przetrzymany przez 20 minut (sekcja "Aromat (koniec gotowania)").
    Nov 20, 2018, 10:02 AM

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