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Mango Sour Ale

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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 15.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 8.9 liter(s)
    Mash size
  • 11.8 liter(s)
    Total mash volume

Steps

Temp Time
72 C 70 min
78 C 10 min

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Fermentables

12.6 BLG
5.1% ABV
4.8 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2 kg 67.8% 81 % 4
Grain Pszeniczny 0.5 kg 16.9% 85 % 4
Grain Oats, Flaked 0.25 kg 8.5% 80 % 2
Grain Abbey Malt Weyermann 0.2 kg 6.8% 75 % 45
Sum 2.95 kg

Hops

1 IBU

Bitterness ratio 0.02 Sweet

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 5 g 5 min 4.5 %

Yeasts

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

Extras

Type Name Amount Use for Time
Flavor pulpa mango 1000 g Secondary 10 day(s)
Water Agent chlorek wapnia 4 g Mash 60 min
Water Agent gips 2 g Mash 60 min
Other l. plantarum 2.5 g Primary 1 day(s)

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