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Hoppy sour

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 65 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 7.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 90 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 10 liter(s)
    Mash size
  • 12.5 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
80 C 5 min

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Fermentables

8 BLG
3.1% ABV
2.3 SRM
Type Name Amount Yield EBC
Grain Pilzneński 1.5 kg 60% 81 % 4
Grain Pszeniczny 1 kg 40% 85 % 4
Sum 2.5 kg

Hops

10 IBU

Bitterness ratio 0.31 Balanced

Use for Name Amount Time Alpha acid
Whirlpool Wai-iti 50 g 8 min 4.1 %
Dry Hop Nelson Sauvin 100 g 6 day(s) 11 %
Dry Hop Wai-iti 50 g 6 day(s) 4.1 %
Boil Lublin (Lubelski) 10 g 60 min 4 %
Boil Lublin (Lubelski) 10 g 5 min 4 %

Yeasts

Name Type Form Amount Laboratory
US-05 Ale Slant 150 ml ---

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