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MANGARANGO

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3.4 liter(s) / kg
    Liquor-to-grist ratio
  • 14.3 liter(s)
    Mash size
  • 18.5 liter(s)
    Total mash volume

Steps

Temp Time
69 C 90 min
78 C 15 min

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Fermentables

10 BLG
4% ABV
3.1 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2 kg 47.6% 81 % 4
Grain Pszeniczny 1 kg 23.8% 85 % 4
Grain Oats, Flaked 1 kg 23.8% 80 % 2
Grain Wheat, Flaked 0.2 kg 4.8% 77 % 4
Sum 4.2 kg

Hops

22 IBU

Bitterness ratio 0.55 Bitter

Use for Name Amount Time Alpha acid
Boil Citra 10 g 15 min 12 %
Boil Centennial 10 g 15 min 10.5 %
Boil Citra 15 g 5 min 12 %
Boil Centennial 15 g 5 min 10.5 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Flavor Pulpa z Mango 500 g Secondary 5 day(s)

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