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Sour Ale 2

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Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 15 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 21.2 liter(s)
    Boil size
  • 2.5 %
    Boil loss
  • 10.5
    Pre-boil gravity BLG
  • 2.5 %
    Trub loss
  • 2.5 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 6.2 liter(s) / kg
    Liquor-to-grist ratio
  • 24.8 liter(s)
    Mash size
  • 28.8 liter(s)
    Total mash volume

Steps

Temp Time
69 C 60 min

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Fermentables

10.7 BLG
4.3% ABV
4.4 SRM
Type Name Amount Yield EBC
Grain Briess - Pale Ale Malt 3 kg 75% 80 % 7
Grain Weyermann - Pale Wheat Malt 1 kg 25% 85 % 5
Sum 4 kg

Hops

17 IBU

Bitterness ratio 0.4 Balanced

Use for Name Amount Time Alpha acid
Aroma (end of boil) mossaic 50 g 5 min 12.8 %

Yeasts

Name Type Form Amount Laboratory
us-05 Ale Slant 500 ml Safale

Extras

Type Name Amount Use for Time
Other L.Rhamnosus 4.4 g Primary 2 day(s)
Other L.Plantarum 2.7 g Primary 2 day(s)

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