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Mango 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
  • 7.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
68 C 50 min
73 C 15 min

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Fermentables

13.3 BLG
5.5% ABV
5.7 SRM
Type Name Amount Yield EBC
Grain Słód owsiany Fawcett 0.5 kg 6.8% 61 % 5
Grain Viking Pale Ale malt 1 kg 13.6% 80 % 5
Grain Płatki owsiane 0.4 kg 5.4% 60 % 3
Grain Zakwaszaący 0.25 kg 3.4% 80 % 6
Grain Weyermann - Carapils 1 kg 13.6% 78 % 4
Grain Strzegom Pszeniczny 2 kg 27.2% 81 % 6
Grain Strzegom Monachijski typ I 2.2 kg 29.9% 79 % 16
Sum 7.35 kg

Yeasts

Name Type Form Amount Laboratory
Lallemand - WildBrew Philly Sour Ale Slant 300 ml Lallemand

Extras

Type Name Amount Use for Time
Flavor Pulpa z Mango 3000 g Secondary 7 day(s)

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