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Sour ver.test

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 60 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 27 liter(s)
    Mash size
  • 36 liter(s)
    Total mash volume

Steps

Temp Time
69 C 60 min

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Fermentables

18.7 BLG
8.4 SRM
Type Name Amount Yield EBC
Grain Strzegom Wiedeński 2 kg 22.2% 79 % 10
Grain Briess - Pale Ale Malt 2 kg 22.2% 80 % 7
Grain Pszeniczny 2 kg 22.2% 85 % 4
Grain Strzegom Pilzneński 3 kg 33.3% 80 % 4
Sum 9 kg

Hops

34 IBU

Bitterness ratio 0.39 Balanced

Use for Name Amount Time Alpha acid
Boil Amarillo 20 g 60 min 9.5 %
Boil Citra 15 g 60 min 12 %
Aroma (end of boil) Cascade 30 g 0 min 6 %
Aroma (end of boil) Citra 15 g 0 min 12 %
Aroma (end of boil) Amarillo 15 g 0 min 9.5 %
Dry Hop Cascade 20 g 0 day(s) 6 %
Dry Hop Citra 20 g 0 day(s) 12 %
Dry Hop Amarillo 15 g 0 day(s) 9.5 %

Yeasts

Name Type Form Amount Laboratory
Lactobacillus spp Ale Dry 10 g hugo wi
Safale US-05 Ale Dry 10 g Fermentis

Notes

  • 1. Zatrzeć, zacieranie infuzyjne
    2. Wyfiltrować
    3. Nie gotować!
    4. Temp ~ 40st- zadać bacterie Lactobacillus

    Kontrolować kwaśność codziennie (~ 2 dni)

    5. Nachmielić normalnie
    6. Fermentować normalnie

    @edit- zakwaszane 6 dni, ok 4 wystarczająco.
    Jul 14, 2016, 3:44 PM

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