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Sour Ale

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Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15.6 liter(s)
    Mash size
  • 20.8 liter(s)
    Total mash volume

Steps

Temp Time
51 C 10 min
66 C 40 min
72 C 15 min
78 C 10 min

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Fermentables

13.1 BLG
5.3% ABV
3.9 SRM
Type Name Amount Yield EBC
Grain Pilzneński 3.8 kg 73.1% 81 % 4
Grain Pszeniczny 1 kg 19.2% 85 % 4
Grain Płatki pszeniczne 0.4 kg 7.7% 85 % 3
Sum 5.2 kg

Hops

15 IBU

Bitterness ratio 0.28 Balanced

Use for Name Amount Time Alpha acid
Boil Magnum 10 g 60 min 13.5 %

Yeasts

Name Type Form Amount Laboratory
us-05 Ale Dry 11 g ---

Notes

  • Piwo po filtracji zagotować, zlać do fermentora i zadać bakterie lacto.
    Mar 4, 2018, 12:32 PM

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