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Gold Mandarin

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Batch size

  • 13.5 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 17.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 9.9 liter(s)
    Mash size
  • 13.2 liter(s)
    Total mash volume

Steps

Temp Time
52 C 10 min
63 C 35 min
67 C 35 min

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Fermentables

12.4 BLG
5% ABV
2.8 SRM
Type Name Amount Yield EBC
Grain Briess - Pilsen Malt 3 kg 90.9% 80.5 % 2
Grain Briess - Wheat Malt, White 0.3 kg 9.1% 85 % 5
Sum 3.3 kg

Hops

43 IBU

Bitterness ratio 0.86 Very bitter

Use for Name Amount Time Alpha acid
Boil Mandarina Bavaria 30 g 20 min 6.4 %
Boil Mandarina Bavaria 10 g 15 min 6.4 %
Aroma (end of boil) Mandarina Bavaria 20 g 40 min 6.4 %
Dry Hop Mandarina Bavaria 30 g 3 day(s) 6.4 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 12 g Danstar

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