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#IX KICKING MANGO SOUR ALE

0
  • 16.1
    Gravity BLG
  • 22
    IBU
  • 6.8 %
    ABV
  • 8.1
    SRM
  • All Grain
    Type
  • Fruit Beer
    Style
  • Connor
    Brewer
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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 80 min
    Boil time
  • 11 %/h
    Evaporation rate
  • 27.6 liter(s)
    Boil size
  • 6 %
    Boil loss
  • 14
    Pre-boil gravity BLG
  • 4 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
68 C 70 min
78 C 10 min

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Fermentables

16.1 BLG
6.8% ABV
8.1 SRM
Type Name Amount Yield EBC
Grain Briess - Pale Ale Malt 3 kg 42.3% 80 % 7
Grain Maris Otter 1 kg 14.1% 80.3 % 5
Grain Monachijski 1 kg 14.1% 80 % 16
Grain Crystal Malt 0.25 kg 3.5% 72 % 130
Grain Słód zakwaszający 0.25 kg 3.5% 1 % 5
Grain Carapils Malt 0.2 kg 2.8% 78 % 3
Grain Oats, Flaked 0.6 kg 8.5% 80 % 2
Grain Wheat, Flaked 0.6 kg 8.5% 77 % 4
Grain Barley, Flaked 0.2 kg 2.8% 70 % 4
Sum 7.1 kg

Hops

22 IBU

Bitterness ratio 0.33 Balanced

Use for Name Amount Time Alpha acid
Boil Azacca 6 g 60 min 14 %
Boil Azacca 5 g 35 min 14 %
Aroma (end of boil) Azacca 20 g 10 min 14 %
Dry Hop Azacca 25 g 3 day(s) 14 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 10 g Fermentis

Extras

Type Name Amount Use for Time
Fining Gips piwowarski 1 g Mash 80 min
Flavor Sanprobi IBS 9 g Boil 2040 min
Fining Whirlfoc 1.45 g Boil 10 min
Flavor Pulpa mango 2500 g Secondary 7 day(s)
Flavor Ksylitol 100 g Bottling ---
Water Agent Witamina C 4 g Bottling ---

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