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Mango Sour Ale

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 13.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.7
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 8.8 liter(s)
    Mash size
  • 11.3 liter(s)
    Total mash volume

Steps

Temp Time
68 C 50 min
73 C 15 min

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Fermentables

11.7 BLG
4.7% ABV
4.4 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 1.7 kg 68% 85 % 7
Grain Weyermann pszeniczny jasny 0.5 kg 20% 80 % 6
Grain Płatki owsiane 0.3 kg 12% 60 % 3
Sum 2.5 kg

Hops

6 IBU

Bitterness ratio 0.13 Sweet

Use for Name Amount Time Alpha acid
Boil Iunga 2 g 40 min 11 %
Aroma (end of boil) Lublin (Lubelski) 10 g 5 min 4 %

Yeasts

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

Extras

Type Name Amount Use for Time
Flavor Mango mrożone 2000 g Secondary 7 day(s)
Flavor laktoza 200 g Boil 60 min

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