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#27 Pastry sour z mango

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Batch size

  • 8 liter(s)
    Expected quantity of finished beer
  • 30 min
    Boil time
  • 30 %/h
    Evaporation rate
  • 12.3 liter(s)
    Boil size
  • 14 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 20 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

13.3 BLG
5.5% ABV
3.4 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 1.3 kg 58.6% 80 % 4
Grain Strzegom Pszeniczny 0.2 kg 9% 81 % 6
Grain Płatki pszeniczne 0.15 kg 6.8% 60 % 3
Grain Płatki gryczane 0.15 kg 6.8% 60 % 3
Grain Weyermann - Carapils 0.12 kg 5.4% 78 % 4
Sugar Laktoza 0.25 kg 11.3% 100 % 1
Sugar Cukier 0.05 kg 2.3% 100 % 1
Sum 2.22 kg

Hops

18 IBU

Bitterness ratio 0.33 Balanced

Use for Name Amount Time Alpha acid
Boil Styrian Golding 30 g 30 min 3.4 %

Yeasts

Name Type Form Amount Laboratory
M12 Mangrove Jack's Voss Kveik Ale Dry 5 g ---

Extras

Type Name Amount Use for Time
Flavor Pulpa z mango 900 g Secondary 4 day(s)

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