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Hoppy Sour Ale

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 8 %/h
    Evaporation rate
  • 32.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15 liter(s)
    Mash size
  • 20 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min

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Fermentables

9.8 BLG
3.8% ABV
3.9 SRM
Type Name Amount Yield EBC
Grain Maris Otter - Pale Ale 4 kg 80% 80 % 7
Grain Płatki owsiane 1 kg 20% 85 % 3
Sum 5 kg

Hops

14 IBU

Bitterness ratio 0.36 Balanced

Use for Name Amount Time Alpha acid
Whirlpool Ekuanot 50 g 10 min 16.1 %
Dry Hop Citra 100 g 3 day(s) 14 %

Yeasts

Name Type Form Amount Laboratory
Lacto Ale Dry 15 g ---
US-05 Ale Dry 11 g Fermentis

Notes

  • 15 min gotowania, zakwaszanie beczki w garze 48h, w temp. 30 stopni.
    Jan 4, 2018, 2:51 PM

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