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Mango sour

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Batch size

  • 14 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 16.9 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 10.5 liter(s)
    Mash size
  • 13.5 liter(s)
    Total mash volume

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Fermentables

10 BLG
4% ABV
3.3 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 2.5 kg 83.3% 80 % 4
Grain Płatki owsiane 0.5 kg 16.7% 85 % 3
Sum 3 kg

Hops

9 IBU

Bitterness ratio 0.22 Sweet

Use for Name Amount Time Alpha acid
Boil Columbus/Tomahawk/Zeus 5 g 20 min 15.7 %

Yeasts

Name Type Form Amount Laboratory
FM53 Voss kveik Ale Slant 100 ml FM
lactobacillus plantarum ibs sanprobi 20 kapsułek Ale Dry 0 g ibs

Extras

Type Name Amount Use for Time
Flavor pulpa mango 2000 g Secondary 7 day(s)

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