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KveiSour Ale2

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 65 min
    Boil time
  • 7 %/h
    Evaporation rate
  • 28 liter(s)
    Boil size
  • 7 %
    Boil loss
  • 12.9
    Pre-boil gravity BLG
  • 3 %
    Trub loss
  • 3 %
    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
67 C 70 min
78 C 15 min

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Fermentables

13.6 BLG
5.6% ABV
5.9 SRM
Type Name Amount Yield EBC
Grain Simpsons - Maris Otter 2 kg 33.3% 81 % 6
Grain Chateau Wheat 2 kg 33.3% 83 % 5
Grain Weyermann - Pale Ale Malt 1 kg 16.7% 85 % 7
Grain Płatki owsiane 0.5 kg 8.3% 85 % 3
Grain Biscuit Malt 0.5 kg 8.3% 79 % 45
Sum 6 kg

Hops

7 IBU

Bitterness ratio 0.13 Sweet

Use for Name Amount Time Alpha acid
Boil Zula 33 g 5 min 7 %
Whirlpool Opal 25 g 10 min 5.4 %
Dry Hop Hallertau Mittelfruh 25 g 3 day(s) 4.7 %
Dry Hop Mosaic 20 g 3 day(s) 12.6 %

Yeasts

Name Type Form Amount Laboratory
FM53 Voss kveik Ale Slant 100 ml ---

Extras

Type Name Amount Use for Time
Other Lactobacillus Plantarum 5 g Mash ---

Notes

  • Przed zadaniem bakterii Lactobacillus Plantarum skorygować PH brzeczki do poziomu 4.5 PH.
    Aug 28, 2020, 6:52 PM

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