PL | EN

  1. Dashboard
  2. Public recipes
  3. The Acid Queen Hoppy Fruit Sour Ale

The Acid Queen Hoppy Fruit So...

0
Print

Batch size

  • 45 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 57 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
66 C 60 min
72 C 10 min
We introduced new Standard account. Check current subscription plans.
Do you know that PRO members have fully automated inventory stock tracking? Become a PRO member!

Fermentables

11.4 BLG
4.6% ABV
3.5 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 5 kg 50% 80 % 5
Grain Pszeniczny 2.5 kg 25% 85 % 4
Grain Płatki owsiane 2.5 kg 25% 85 % 3
Sum 10 kg

Hops

14 IBU

Bitterness ratio 0.3 Balanced

Use for Name Amount Time Alpha acid
Boil hallertauer taurus 5 g 60 min 14 %
Boil Simcoe 40 g 9 min 13.2 %
Boil Lemon drop 20 g 9 min 4.6 %
Dry Hop Simcoe 60 g 3 day(s) 13.2 %
Dry Hop Lemon drop 80 g 3 day(s) 4.6 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Slant 100 ml Fermentis

Notes

  • Brzeczka będzie zakwaszona Lactobacillus plantarum na dwa dni w 35 stopniach. Po tym czasie gotowanie, chmielenie, fermentacja burzliwa. Na fermentację cichą warka zostanie podzielona na dwie porcje: jedna dostanie owoce (100-150g na 1 litr piwa), druga zostanie nachmielona na zimno.
    Nov 18, 2018, 11:39 AM

Discussion