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sour wood

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.1
    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
  • 16.1 liter(s)
    Mash size
  • 20.7 liter(s)
    Total mash volume

Steps

Temp Time
62 C 45 min
69 C 30 min
78 C 5 min

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Fermentables

13.8 BLG
5.7% ABV
4.1 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 65.2% 100 % 5
Grain Viking Wheat Malt 1 kg 21.7% 83 % 5
Grain Oats, Flaked 0.5 kg 10.9% 80 % 2
Grain Caramunich® typ I 0.1 kg 2.2% 73 % 80
Sum 4.6 kg

Hops

5 IBU

Bitterness ratio 0.09 Sweet

Use for Name Amount Time Alpha acid
Boil Fuggles 5 g 90 min 4.5 %
Boil Fuggles 5 g 60 min 4.5 %
Boil Fuggles 10 g 5 min 4.5 %
Dry Hop Fuggles 30 g 3 day(s) 4.5 %

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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