PL | EN

Hoppy sour ale

0

Batch size

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

Mash information

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

Steps

Temp Time
66 C 60 min
76 C 10 min
  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members can add private recipes and batches? Become a PRO member!

Fermentables

10.5 BLG
4.2% ABV
4.1 SRM

Type Name Amount Yield EBC
Grain Briess - Pale Ale Malt 1.6 kg 68.1% 80 % 7
Grain Pszeniczny 0.5 kg 21.3% 85 % 4
Grain Płatki owsiane 0.25 kg 10.6% 85 % 3
Sum 2.35 kg

Hops

12 IBU

Bitterness ratio 0.29 Balanced


Use for Name Amount Time Alpha acid
Aroma (end of boil) Mosaic 15 g 5 min 10 %
Aroma (end of boil) Citra 10 g 5 min 12 %
Dry Hop Mosaic 15 g 2 day(s) 10 %
Dry Hop Citra 50 g 2 day(s) 12 %

Yeasts

Name Type Form Amount Laboratory
S-05 Ale Dry 6 g Fermentis

Extras

Type Name Amount Use for Time
Water Agent Kwas Mlekowy 30 g Secondary 2 day(s)
Water Agent Kwas Mlekowy 10 g Bottling ---

Discussion

Login to commentOnly registered users can comment.


SC
po 3 miesiącach:
1.kolor - słomkowo złote, klarowne
2. piana - krążkuje ale śladowe ilości
3. aromat: cytrusowy, ale wchodzi potem olej słonecznikowy, disel od masaica. \\
4. smak - super pijalnee, mocno kwasne ale bez HC, mocno gazowane, kwaśno cytrusowe.
scalane    2384 days ago