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Sour Lemon Ice Cream Ale

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.5 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 12.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
68 C 40 min
72 C 40 min

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Fermentables

14 BLG
5.8% ABV
3.6 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.5 kg 46.3% 80 % 5
Grain Płatki owsiane 1.4 kg 25.9% 85 % 3
Grain Weyermann pszeniczny jasny 0.5 kg 9.3% 80 % 6
Sugar Milk Sugar (Lactose) 0.7 kg 13% 76.1 % 0
Grain Żytni 0.3 kg 5.6% 85 % 8
Sum 5.4 kg

Hops

Bitterness ratio ---

Use for Name Amount Time Alpha acid
Aroma (end of boil) Chinook 28 g 0 min 13 %

Yeasts

Name Type Form Amount Laboratory
US-05 Ale Dry 11.1 g ---

Notes

  • 1) Zakwaszanie - L. Plantarum w kotle przez 24 h, przed rozpoczęciem zakwaszania gotowanie 15 min. i dodanie 15 g kwasu mlekowego.
    2) Po zakończeniu zakwaszania gotowanie 60 min i dodanie na koniec 28 g chinnook plus 7 cytryn (zest plus sok) (ok. 720 ml)
    3) Na cichą - zest i sok z 4 cytryn i 2 limonek.
    Jan 24, 2019, 5:03 PM

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