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Cherry sour ale

0
  • 10.5
    Gravity BLG
  • 13
    IBU
  • 4.2 %
    ABV
  • 4.7
    SRM
  • All Grain
    Type
  • Saison
    Style
  • kufelus
    Brewer
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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 27.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 12.3 liter(s)
    Mash size
  • 16.4 liter(s)
    Total mash volume
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Fermentables

10.5 BLG
4.2% ABV
4.7 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 2.7 kg 65.9% 80 % 4
Grain Pszeniczny 0.7 kg 17.1% 85 % 4
Grain Karmelowy Jasny 30EBC 0.7 kg 17.1% 75 % 30
Sum 4.1 kg

Hops

13 IBU

Bitterness ratio 0.31 Balanced

Use for Name Amount Time Alpha acid
Boil Lublin (Lubelski) 20 g 60 min 4 %
Boil Lublin (Lubelski) 15 g 20 min 4 %

Yeasts

Name Type Form Amount Laboratory
safale be-134 Ale Dry 10 g ---

Extras

Type Name Amount Use for Time
Flavor Koncentrat wiśniowy 2000 g Boil 0 min
Other bakterie L. plantarum 5 g Mash 0 min

Notes

  • Bakterie dodajemy po wysładzaniu i czekamy aż zrobią swoje 24h.
    Koncentrat dodajemy na koniec gotowania
    Jun 30, 2018, 11:53 AM

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