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Mango Pale Ale

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Batch size

  • 13 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 18.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 15 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 12 liter(s)
    Mash size
  • 16 liter(s)
    Total mash volume

Steps

Temp Time
69 C 60 min
75 C 5 min

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Fermentables

13.6 BLG
5.6% ABV
4.4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 75% 80 % 5
Grain Słód pszeniczny Bestmalz 1 kg 25% 82 % 5
Sum 4 kg

Hops

32 IBU

Bitterness ratio 0.58 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 20 g 60 min 11 %
Aroma (end of boil) Mosaic 50 g 0 min 10 %
Dry Hop Mosaic 50 g 2 day(s) 10 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Slant 50 ml Danstar

Extras

Type Name Amount Use for Time
Flavor Pulpa Mango 1000 g Secondary 4 day(s)

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