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Mango Sour

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 7 %/h
    Evaporation rate
  • 28 liter(s)
    Boil size
  • 16 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 17.5 liter(s)
    Mash size
  • 22.5 liter(s)
    Total mash volume

Steps

Temp Time
72 C 60 min
76 C 1 min

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Fermentables

11.9 BLG
4.8% ABV
3.8 SRM
Type Name Amount Yield EBC
Grain Pilzneński 5 kg 100% 81 % 5
Sum 5 kg

Hops

1 IBU

Bitterness ratio 0.02 Sweet

Use for Name Amount Time Alpha acid
Boil Chinook 1 g 60 min 13.8 %

Yeasts

Name Type Form Amount Laboratory
Vivomixx Ale Dry 5 g Lactobacillus
Safale US-05 Ale Slant 150 ml ---

Extras

Type Name Amount Use for Time
Water Agent Chlorek wapnia 4 g Boil 60 min
Water Agent Cynk + odżywka 1 g Boil 60 min

Notes

  • Woda z Biedry 2
    May 4, 2020, 10:43 PM

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