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#19B Mango Sour Kveik

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Batch size

  • 6 liter(s)
    Expected quantity of finished beer
  • 50 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 8.1 liter(s)
    Boil size
  • 20 %
    Boil loss
  • 12.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 4.6 liter(s)
    Mash size
  • 6.1 liter(s)
    Total mash volume

Steps

Temp Time
69 C 90 min

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Fermentables

13.1 BLG
5.3% ABV
3.7 SRM
Type Name Amount Yield EBC
Grain Weyermann - Bohemian Pilsner Malt 0.6 kg 33.9% 81 % 4
Grain Weyermann - Pale Wheat Malt 0.76 kg 42.9% 85 % 5
Grain Płatki owsiane 0.16 kg 9% 85 % 3
Sugar Milk Sugar (Lactose) 0.25 kg 14.1% 76.1 % 0
Sum 1.77 kg

Hops

9 IBU

Bitterness ratio 0.17 Sweet

Use for Name Amount Time Alpha acid
Boil Chinook 2.23 g 45 min 12.8 %

Yeasts

Name Type Form Amount Laboratory
Oslo Ale Liquid 27.91 ml FM

Extras

Type Name Amount Use for Time
Flavor Pulpa z Mango 1620 g Secondary 9 day(s)

Notes

  • 5 litrów piwa 10,5 blg odfermentowanego do 2 blg
    1,35 kg pulpy z mango alphonso 21 blg
    Średnie blg ok 13 (excel 12,7, refraktometr + aerometr ok 13,2)
    Piwo zeszło do 1 blg (ok. 90% odfermentowania) - ok. 6,3% alkoholu

    Żeby zredukować wytrawność i wygładzić piwa, podbiłem laktozę o 2,5 blg - 250 g
    Nagazowanie: założenia - 4,5 litra, 35*, poziom 2,25 - 28,3 g cukru
    Rozpuścić w 400 ml wody
    Dec 8, 2020, 3:15 PM

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