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Sour ALE porzeczka/wiśnia

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Batch size

  • 24 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 8.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 15.8 liter(s)
    Mash size
  • 20.3 liter(s)
    Total mash volume

Steps

Temp Time
62 C 50 min
70 C 10 min

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Fermentables

9.5 BLG
3.7% ABV
3.3 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.5 kg 77.8% 80 % 5
Grain BESTMALZ - Best Wheat Malt 1 kg 22.2% 82 % 4
Sum 4.5 kg

Hops

23 IBU

Bitterness ratio 0.61 Bitter

Use for Name Amount Time Alpha acid
Boil Lublin (Lubelski) 30 g 60 min 5.4 %
Boil Lublin (Lubelski) 20 g 20 min 5.4 %

Yeasts

Name Type Form Amount Laboratory
Safale BE-134 Ale Dry 12 g Fermentis

Extras

Type Name Amount Use for Time
Flavor Sok NFC porzeczkowy 3000 g Secondary 14 day(s)
Flavor Sok NFC wiśniowy 3000 g Secondary 14 day(s)

Notes

  • Warkę podzielić na dwie części. Fermentacja w garażu.

    Po 3 litry soku na cichą do każdej warki.
    Jul 25, 2022, 6:02 PM

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