PL | EN
Blueberry Ice Scream Sour Ale...
0-
12.1Gravity BLG
-
24IBU
-
4.9 %ABV
-
3.7SRM
-
All GrainType
-
Style
-
Brewer
-
Base recipe
![](/uploads/qr-code/72ca21f40fa32aeb42a3883a9f4b411e.png)
Batch size
-
14 liter(s)Expected quantity of finished beer
-
60 minBoil time
-
20 %/hEvaporation rate
-
19.3 liter(s)Boil size
-
10 %Boil loss
-
10.2Pre-boil gravity BLG
-
5 %Trub loss
-
0 %Dry hopping loss
Mash information
-
70 %Mash efficiency
-
3.5 liter(s) / kgLiquor-to-grist ratio
-
12.3 liter(s)Mash size
-
15.8 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
64 C | 60 min |
72 C | 15 min |
78 C | 10 min |
-
Brewlog is empty
-
No versions avalible
We introduced new Standard account. Check current subscription plans.
Do you know that PRO members have fully automated inventory stock tracking? Become a PRO member!
Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pilsner malt | 2.1 kg 60% | 82 % | 4 |
Grain | Płatki owsiane | 0.7 kg 20% | 85 % | 3 |
Grain | Viking Wheat Malt | 0.7 kg 20% | 83 % | 5 |
Sum | 3.5 kg |
Hops
Bitterness ratio 0.49 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Aroma (end of boil) | Iunga | 28 g | 15 min | 11 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Lactobacillus plantarum | Ale | Culture | 3.5 g | Serowar |
pH przed zakwaszeniem 4.4 40°C 24h pH po zakwaszaniu 3.4-3.5 |
||||
Safale US-05 | Ale | Dry | 11 g | --- |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Flavor | laktoza | 700 g | Boil | 10 min |
Flavor | mrożona czarna jagoda | 1500 g | Secondary | 14 day(s) |
zblendowane i spasteryzowane 80°C 10 min | ||||
Flavor | ekstrakt wanillowy | 42 g | Bottling | 1 min |
wstępnie 60 ml, będzie testowane przy rozlewie jakie proporcje |