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sour ale

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 17.2 liter(s)
    Mash size
  • 22.1 liter(s)
    Total mash volume

Steps

Temp Time
62 C 30 min
72 C 45 min
78 C 10 min

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Fermentables

12.6 BLG
5.1% ABV
3.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 81.6% 80 % 5
Grain Rice, Flaked 0.4 kg 8.2% 70 % 2
+łuska
Grain Viking Wheat Malt 0.5 kg 10.2% 83 % 5
Sum 4.9 kg

Hops

30 IBU

Bitterness ratio 0.59 Bitter

Use for Name Amount Time Alpha acid
Boil Simcoe 10 g 60 min 13.2 %
Aroma (end of boil) Simcoe 10 g 15 min 13.2 %
Aroma (end of boil) Simcoe 10 g 10 min 13.2 %
Aroma (end of boil) Simcoe 20 g 5 min 13.2 %

Yeasts

Name Type Form Amount Laboratory
Lactobacillus Plantarum Ale Dry 5 g Sanprobi ibs
Wyeast - American Ale Ale Liquid 100 ml Wyeast Labs

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