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Mango NEIPA

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 13.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.6
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 9 liter(s)
    Mash size
  • 12 liter(s)
    Total mash volume

Steps

Temp Time
52 C 10 min
62 C 60 min
72 C 20 min
78 C 1 min

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Fermentables

15 BLG
6.2% ABV
4.1 SRM
Type Name Amount Yield EBC
Grain Pale ale IREKS 2 kg 66.7% 80 % 5
Grain Płatki pszeniczne 0.5 kg 16.7% 85 % 3
Grain Płatki owsiane 0.5 kg 16.7% 85 % 3
Sum 3 kg

Hops

13 IBU

Bitterness ratio 0.21 Sweet

Use for Name Amount Time Alpha acid
Boil Mosaic 12 g 5 min 10 %
Boil Equanot 12 g 5 min 12.5 %
Aroma (end of boil) El Dorado 25 g 1 min 15 %
Dry Hop El Dorado 50 g 7 day(s) 15 %
Dry Hop Equanot 50 g 7 day(s) 12.5 %

Yeasts

Name Type Form Amount Laboratory
FM55 Zielone Wzgórze Ale Liquid 50 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Water Agent Gips 1.5 g Mash ---
Water Agent Chlorek wapnia 2 g Mash ---
Flavor Pulpa z mango 1000 g Secondary 7 day(s)
Water Agent Kwas mlekowy 10 g Mash ---

Notes

  • Fermentacja w 19 st, po ustaniu spadku ekstraktu chłodzenie do 15 st dodanie chmielu na zimno, po 3 dniach dodanie pulpy, po kolejnych 5 dniach schłodzenie do 4 stopni, cold crush (1st) na 2 dni przed rozlewem.
    May 28, 2019, 10:00 PM

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