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#13 Mango sour ale

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Batch size

  • 17 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 21.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 83 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 12.1 liter(s)
    Mash size
  • 15.5 liter(s)
    Total mash volume

Steps

Temp Time
62 C 40 min
72 C 20 min
78 C 10 min

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Fermentables

11.7 BLG
4.7% ABV
3.1 SRM
Type Name Amount Yield EBC
Grain Pilzneński 1.83 kg 53% 81 % 4
Grain Pszeniczny 1 kg 29% 85 % 4
Grain Płatki owsiane 0.62 kg 18% 85 % 3
Sum 3.45 kg

Hops

18 IBU

Bitterness ratio 0.38 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 15 g 60 min 9 %

Yeasts

Name Type Form Amount Laboratory
us 05 Ale Slant 150 ml ---

Extras

Type Name Amount Use for Time
Flavor Kwas mlekowy 50 g Bottling ---
Flavor Pulpa z mango 850 g Primary 4 day(s)
Po 3 dniach fermentacji burzliwej dodatek pulpy z mango

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