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Sour ale

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Batch size

  • 24 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 8 %/h
    Evaporation rate
  • 32.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 5.8
    Pre-boil gravity BLG
  • 6 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
64 C 45 min
72 C 15 min
78 C 5 min

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Fermentables

6.3 BLG
2.4% ABV
2.2 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2.1 kg 67.7% 81 % 4
Grain Pszeniczny 1 kg 32.3% 85 % 4
Sum 3.1 kg

Hops

3 IBU

Bitterness ratio 0.12 Sweet

Use for Name Amount Time Alpha acid
Boil Hallertau Tradition 7 g 60 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
FM53 Voss kveik Ale Slant 500 ml 2 pokolenie
lactobacillus plantarum Ale Dry 2 g do zakwszania

Extras

Type Name Amount Use for Time
Other łuska ryżowa 150 g Mash 10 min
Namoczyć przed, dodac pod koniec zacierania w 72st.

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