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Double Sour IPA

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
62 C 20 min
72 C 30 min
78 C 10 min

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Fermentables

15.2 BLG
6.3% ABV
5.4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.5 kg 41.7% 80 % 5
Grain Pilzneński 1.5 kg 25% 81 % 4
Grain Pszeniczny 1.5 kg 25% 85 % 4
Grain Strzegom Karmel 30 0.5 kg 8.3% 75 % 30
Sum 6 kg

Hops

31 IBU

Bitterness ratio 0.5 Bitter

Use for Name Amount Time Alpha acid
Boil Mosaic 20 g 40 min 10 %
Boil Mosaic 30 g 10 min 10 %
Aroma (end of boil) Citra 50 g 1 min 12 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - WildBrew Philly Sour Ale Dry 11 g Lallemand

Extras

Type Name Amount Use for Time
Flavor Sok z pigwowca 1500 g Secondary 14 day(s)
Flavor Sok z rokitnika 1500 g Secondary 14 day(s)

Notes

  • Fermentacja cicha zostanie rozdzielona na dwa fermentory z dwoma różnymi dodatkami smakowymi - sok z pigwowca oraz sok z rokitnika.
    Nov 30, 2023, 12:15 PM

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