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Mango Sour Weizen

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Batch size

  • 11 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 14.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
45 C 15 min
55 C 15 min
64 C 40 min
72 C 10 min
78 C 5 min

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Fermentables

11.9 BLG
4.8% ABV
3.6 SRM
Type Name Amount Yield EBC
Grain Bestmalz - Pilzneński 1.3 kg 48.1% 80.5 % 4
Grain Bestmalz - Pszeniczny 1.3 kg 48.1% 82 % 4.5
Grain Bestmalz - Acid Malt 0.1 kg 3.7% 58.7 % 4.5
Sum 2.7 kg

Hops

12 IBU

Bitterness ratio 0.25 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 5 g 30 min 11 %
Boil Iunga 5 g 10 min 11 %
Aroma (end of boil) Cascade 10 g 0 min 7.1 %

Yeasts

Name Type Form Amount Laboratory
FM41 Gwoździe i Banany Wheat Liquid 150 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Other L. plantarum 0 g Boil 0 min
Flavor Pulpa z mango 1000 g Secondary 7 day(s)

Notes

  • Piwo zakwaszane metodą kettle sour przy użyciu probiotyku Sanprobi IBS (8 kapsułek) przez 48h
    Sep 6, 2018, 10:23 PM

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