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mango

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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
  • 13.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 50 min
72 C 30 min

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Fermentables

15.2 BLG
6.3% ABV
4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.5 kg 60.3% 80 % 5
Grain Viking Wheat Malt 1 kg 17.2% 83 % 5
Grain Płatki owsiane 0.5 kg 8.6% 85 % 3
Sugar Milk Sugar (Lactose) 0.6 kg 10.3% 76.1 % 0
Grain Żytni 0.2 kg 3.4% --- % ---
Sum 5.8 kg

Hops

19 IBU

Bitterness ratio 0.31 Balanced

Use for Name Amount Time Alpha acid
Boil Warrior 10 g 60 min 15.5 %
Aroma (end of boil) Mosaic 30 g 1 min 12.3 %
Boil Cascade 20 g 5 min 4 %

Yeasts

Name Type Form Amount Laboratory
FM54 Gorączka kalifornijska Ale Liquid 20 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Spice Kolendra - do kuchni 17 g Boil 10 min
Flavor Pulpa mango 1700 g Secondary 7 day(s)

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