Plum Sour Ale

151 calories 13.4 g
Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 90 min
Batch Size: 19.7 liters (fermentor volume)
Pre Boil Size: 18 liters
Post Boil Size: 15.7 liters
Pre Boil Gravity: 12.8 °P (recipe based estimate)
Efficiency: 69.9% (brew house)
No Chill: 9 minute extended hop boil time
Hop Utilization: 98%
Calories: 151 calories (Per )
Carbs: 13.4 g (Per )
Created Wednesday October 14th 2020
12.3 °P
2.3 °P
5.3%
13.3
9.2
n/a
23.87
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,252 g Viking - Wheat Malt2252 g Wheat Malt 1.44 / kg
3.24
37.7 2.43 25.3%
1,250 g Viking - Pilsner Malt1250 g Pilsner Malt 1.26 / kg
1.58
36.8 1.99 14%
504 g Viking - Rye Malt504 g Rye Malt 1.62 / kg
0.82
37.3 3.18 5.7%
302 g Viking - Caramel 150302 g Caramel 150 1.71 / kg
0.52
34.5 56.77 3.4%
89 g SK - Rice Hulls89 g Rice Hulls - (late mash tun addition) 0.00 / g
0.31
0 0 1%
4,400 g SK - Plum4400 g Plum - (late fermenter addition) 2.89 / kg
12.72
4.1 1.5 49.4%
118.20 g SK - Dextrose118.2 g Dextrose - (late fermenter addition) 2.60 / kg
0.31
46 0.5 1.3%
8,915.20 g / 19.49
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Hallertau Magnum8 g Hallertau Magnum Hops 0.02 / g
0.14
Pellet 12.4 Boil at 99 °C 90 min 13.28 100%
8 g / 0.14
 
Mash Guidelines
Amount Description Type Temp Time
13 L Strike 67 °C 75 min
Temperature 77 °C 15 min
9 L Sparge 77 °C 20 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
0.30 each Compac CG 0.39 / each
0.12
Fining Boil 15 min.
0.25 g Servomyces 0.49 / g
0.12
Other Boil 10 min.
0.24
 
Yeast
Dr.Max - Laktobacily "6"
Amount:
5 Each
Cost:
0.24 / each
1.20
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
30 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 243 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
2.80 / each
2.80
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 243 B cells required
4.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Pôvodne malo byť Caramel 150 výrazne viac, ale zabudol som objednať.

Vo výsledku scedzovania vrátane vysladzovania: 18 l

Kvasenie laktobacilmi pri 35°C
Kvasenie US-05 pri 23°C

18.10. 18:20
13,05 °B = 1052,8 SG
5,9 pH
Predpokladaná FG: 1010

19.10. 10:00
pH cca 4

19.10. 15:10
pH cca 4
12,6 °B = 1048 SG

20.10. 10:00
pH tesne pod 4
13 °B

20.10. 16:30
pH medzi 3,5-4
12,55 °B

21.10. 9:00
pH medzi 3-3,5
13,1 °B

21.10. 22:40 (po chmeľovare a schladení)
14,6°B = 1059,4 SG = 69,9 efficiency
predpokladaný koniec: 1011 SG
15,7 l (po zakvasení)
laktobacily minuli cca 0,5°P

26.10. 23:30
8,6 °B = 1018 SG
pridané rozmixované, sterilizované a vychladené (na 27,5°C) slivky cca 4 l
8,95 °B
predpokladaný koniec (dolná hranica) = 1013

28.10. 14:40
9 °B
jemné premiešanie, aby sa usadené pyré lepšie rozptýlilo

30.10. 13:30
8,85 °B
jemné premiešanie

31.10. 21:20
8,85 °B

1.11. 16:30
8,6 °B

2.11. 17:10
8,65 °B

3.11. 18:00
stočenie 13,058 l

View Count: 241
Brew Count: 0
Last Updated: 2020-11-09 08:52 UTC

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