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Mango Marakuja Phill Sour

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Batch size

  • 27 liter(s)
    Expected quantity of finished beer
  • 50 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 35.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 1.6 liter(s)
    Mash size
  • 2 liter(s)
    Total mash volume

Steps

Temp Time
68 C 50 min
73 C 15 min

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Fermentables

10.2 BLG
4.1% ABV
6.9 SRM
Type Name Amount Yield EBC
Liquid Extract Bruntal ekstrakt słodowy jasny 3.4 kg 86.1% 90 % 26
Dry Extract Gozdawa ekstrakt słodowy superjasny suchy 0.15 kg 3.8% 99 % 9
Grain Płatki owsiane 0.4 kg 10.1% 60 % 3
Sum 3.95 kg

Hops

22 IBU

Bitterness ratio 0.54 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 20 g 40 min 13.5 %
Aroma (end of boil) Pacifica (NZ) 20 g 5 min 4.8 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - WildBrew Philly Sour Ale Dry 10 g Lallemand

Extras

Type Name Amount Use for Time
Flavor Pulpa z Mango 2000 g Secondary 7 day(s)
Flavor Pulpa z marakuji 700 g Secondary 7 day(s)

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