Brewed on 19.02.2023
Fruited sour ale 4.0%
Vitals
Original Gravity: 1.034
Final Gravity: 1.004
IBU (Tinseth): 5
BU/GU: 0.10
Colour: 4 EBC / NA
Boil time: 0 min
Mash
Strike Temp — 68 °C
Temperature — 65 °C — 60 min
Mash Out — 75 °C — 10 min
Fermentables
51% — Weyermann Extra Pale Premium Pilsner — Grain — 3 EBC
28% — Weyermann Wheat Malt, Pale — Grain — 3.9 EBC
9% — Acid Malt — Grain — 5.9 EBC
8% — Oats, Flaked — Grain — 2 EBC
4% — Weyermann Carapils/Carafoam — Grain — 3.9 EBC
Hops
5 IBU — Centennial 8.6% — Mash
Misc
200 g/L — Fruit & Vegetables basket — Secondary
Yeast
Lallemand (LalBrew) Philly Sour 75%
Fermentation
Primary — 24 °C — 3 days
Secondary — 25 °C — 3 days
Cold Crash — 5 °C — 2 days
Carbonation: ~ 1 CO2-vol