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Sour Mango Ale

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Batch size

  • 30 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 38 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
68 C 70 min
78 C 5 min

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Fermentables

15.2 BLG
6.3% ABV
4.9 SRM
Type Name Amount Yield EBC
Grain Strzegom Pale Ale 6 kg 65.9% 79 % 6
Grain Pszeniczny 2 kg 22% 85 % 4
Grain Weyermann - Carapils 0.3 kg 3.3% 78 % 4
Grain Płatki owsiane 0.4 kg 4.4% 85 % 3
Grain Płatki orkiszowe 0.4 kg 4.4% 80 % 4
Sum 9.1 kg

Hops

44 IBU

Bitterness ratio 0.71 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 50 g 40 min 12 %
Aroma (end of boil) Cascade PL 50 g 15 min 4 %
Whirlpool zula 50 g 5 min 7 %

Yeasts

Name Type Form Amount Laboratory
Lactobacillus Ale Culture 5 g serowar
Safale US-05 Ale Slant 2000 ml Fermentis

Extras

Type Name Amount Use for Time
Water Agent kwas mlekowy 15 g Mash ---
Fining whirflock 1 g Boil 10 min
Flavor mango 3200 g Secondary 14 day(s)

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