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Sour Mango Ale

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 5.3
    Pre-boil gravity BLG
  • 7 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 20 liter(s)
    Mash size
  • 25 liter(s)
    Total mash volume

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Fermentables

12.4 BLG
5% ABV
4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.5 kg 70% 80 % 5
Grain Pszeniczny 1.2 kg 24% 85 % 4
Grain Weyermann - Carapils 0.3 kg 6% 78 % 4
Sum 5 kg

Hops

9 IBU

Bitterness ratio 0.18 Sweet

Use for Name Amount Time Alpha acid
Boil Cascade 10 g 60 min 6 %
Aroma (end of boil) Cascade 20 g 5 min 6 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11 g Fermentis

Extras

Type Name Amount Use for Time
Flavor Pulpa z mango 3200 g Secondary 14 day(s)
Water Agent kwas mlekowy 80% 112 g Bottling ---

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