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Marakuja Mango Sour

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 50 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.6
    Pre-boil gravity BLG
  • 8 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 25.6 liter(s)
    Mash size
  • 32 liter(s)
    Total mash volume

Steps

Temp Time
68 C 50 min
73 C 15 min
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Fermentables

14.7 BLG
6.1% ABV
5 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 4 kg 62.5% 85 % 7
Grain Weyermann pszeniczny jasny 2 kg 31.3% 80 % 6
Grain Płatki owsiane 0.4 kg 6.3% 60 % 3
Sum 6.4 kg

Hops

22 IBU

Bitterness ratio 0.37 Balanced

Use for Name Amount Time Alpha acid
Boil Magnum 20 g 40 min 13.5 %
Aroma (end of boil) Cascade 20 g 5 min 6 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - WildBrew Philly Sour Ale Slant 100 ml Lallemand

Extras

Type Name Amount Use for Time
Flavor Pulpa z Marakuji 1000 g Secondary 7 day(s)
Water Agent Ksylitol 30 g Primary 2 day(s)

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