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Mango po wiedeńsku

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.2 liter(s) / kg
    Liquor-to-grist ratio
  • 19.2 liter(s)
    Mash size
  • 25.2 liter(s)
    Total mash volume

Steps

Temp Time
44 C 20 min
68 C 50 min

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Fermentables

13.6 BLG
5.6% ABV
6.1 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.3 kg 55% 80 % 5
Grain Strzegom Wiedeński 0.8 kg 13.3% 79 % 10
Grain Strzegom Pszeniczny 1 kg 16.7% 81 % 6
Grain Biscuit Malt 0.5 kg 8.3% 79 % 45
Grain Płatki owsiane 0.2 kg 3.3% 85 % 3
Grain Jęczmień niesłodowany 0.2 kg 3.3% 75 % 2
Sum 6 kg

Hops

25 IBU

Bitterness ratio 0.45 Balanced

Use for Name Amount Time Alpha acid
Boil Lunga 30 g 40 min 9.5 %
Aroma (end of boil) Hallertau mittelfruh 20 g 5 min 3 %
Dry Hop Hallertau mittelfruh 20 g 7 day(s) 3 %

Yeasts

Name Type Form Amount Laboratory
US 05 Ale Slant 100 ml Fermentis

Extras

Type Name Amount Use for Time
Flavor Pulpa z mango 800 g Secondary 7 day(s)

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