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#Sour Imperial Ipa (WKPD)

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Batch size

  • 10.5 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 15.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 16.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 15 %
    Dry hopping loss

Mash information

  • 74 %
    Mash efficiency
  • 3.3 liter(s) / kg
    Liquor-to-grist ratio
  • 14.7 liter(s)
    Mash size
  • 19.1 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
78 C 1 min

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Fermentables

18 BLG
7.7% ABV
6.2 SRM
Type Name Amount Yield EBC
Grain Strzegom Pale Ale 3 kg 67.4% 79 % 6
Grain Pszeniczny 0.5 kg 11.2% 85 % 4
Grain Strzegom Monachijski typ I 0.3 kg 6.7% 79 % 16
Grain Oats, Flaked 0.4 kg 9% 80 % 2
Grain Rye Malt 0.25 kg 5.6% 63 % 10
Sum 4.45 kg

Hops

36 IBU

Bitterness ratio 0.49 Balanced

Use for Name Amount Time Alpha acid
Boil Magnum 20 g 60 min 12 %
Dry Hop El Dorado 50 g 2 day(s) 15 %
Dry Hop Mosaic 50 g 2 day(s) 10 %
Dry Hop Citra 50 g 2 day(s) 12 %

Yeasts

Name Type Form Amount Laboratory
L. plantarum (z serowara) Ale Culture 10 g ---
Safale US-05 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Water Agent Kwas mlekowy 20 g Boil 5 min

Notes

  • Zakwaszanie metodą kettle sour (najpierw zakwaszanie, potem gotowanie i chmielenie).
    Aug 23, 2019, 8:57 PM

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