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Sour Ale 2.0

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.9 liter(s)
    Boil size
  • 2.5 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 83 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 18 liter(s)
    Mash size
  • 24 liter(s)
    Total mash volume

Steps

Temp Time
70 C 60 min
78 C 5 min
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Fermentables

13.6 BLG
5.6% ABV
4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4.8 kg 80% 80 % 5
Grain Barley, Flaked 0.6 kg 10% 70 % 4
Grain Płatki owsiane 0.6 kg 10% 85 % 3
Sum 6 kg

Hops

19 IBU

Bitterness ratio 0.35 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 20 g 60 min 11 %

Yeasts

Name Type Form Amount Laboratory
WLP067 Ale Liquid 100 ml White Labs
WLP648 Ale Slant 100 ml White Labs

Extras

Type Name Amount Use for Time
Flavor Maliny 1000 g Secondary 28 day(s)
Flavor Mango 1000 g Secondary 14 day(s)
Flavor Ananas 1000 g Secondary 14 day(s)

Notes

  • Warka do podzielenia - pierwsza część do fermentacji na WLP067 i potem dodatkiem laktozy (ewentualnie, do 1 BLG), mango i ananasa. Druga do fermentacji brettami i na cichą maliny.
    Jun 1, 2020, 7:58 PM

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