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IPA Mango #20

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 80 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

17.1 BLG
7.3% ABV
5.3 SRM
Type Name Amount Yield EBC
Grain Simpsons - Maris Otter 5 kg 76.9% 81 % 6
Grain Pszeniczny 0.5 kg 7.7% 85 % 4
Grain Viking Vienna Malt 0.5 kg 7.7% 79 % 7
Adjunct Płatki pszeniczne 0.5 kg 7.7% 85 % 3
Sum 6.5 kg

Hops

81 IBU

Bitterness ratio 1.16 Very bitter

Use for Name Amount Time Alpha acid
Boil Magnum 40 g 60 min 13.5 %
Boil Chinook 30 g 15 min 13 %
Aroma (end of boil) Chinook 70 g 0 min 13 %
Dry Hop Chinook 100 g 6 day(s) 13 %
Boil Mosaic 30 g 15 min 10 %
Aroma (end of boil) Mosaic 70 g 0 min 10 %
Dry Hop Mosaic 100 g 6 day(s) 10 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Slant 500 ml Safale

Extras

Type Name Amount Use for Time
Water Agent węglan wapnia 10 g Boil 80 min

Notes

  • Hop stand 30 min 76-72 stopnie.
    6-7 dni burzliwej w 17 stopniach . Zakładane zejście ~3 blg . Dekantacja na cichą w temp ~16 stopni i dodanie 2,5 kg mrożonych owoców na 14 dni . Następnie 6-7 dni coldcrash w ~3 stopniach.
    Apr 25, 2019, 1:25 PM

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