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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
  • 26.8 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 7 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

12.6 BLG
5.1% ABV
3.9 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 3 kg 56.6% 80 % 4
Grain Viking Pale Ale malt 2 kg 37.7% 80 % 5
Grain Weyermann - Carapils 0.3 kg 5.7% 78 % 4
Sum 5.3 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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