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Mango Wheat #2

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 17.6 liter(s)
    Mash size
  • 23.5 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
78 C 10 min

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Fermentables

14.3 BLG
5.9% ABV
4.7 SRM
Type Name Amount Yield EBC
Grain Słód pszeniczny Bestmalz 2.8 kg 43.9% 82 % 5
Grain Słód Wiedeński Viking Malt 1 kg 15.7% --- % 9
Grain Pale Ale 1.675 kg 26.3% --- % 6
Grain Pilzneński 0.4 kg 6.3% --- % 6
Adjunct Płatki owsiane 0.5 kg 7.8% 60 % 4
Sum 6.375 kg

Hops

24 IBU

Bitterness ratio 0.41 Balanced

Use for Name Amount Time Alpha acid
Boil Lunga 14 g 60 min 11 %
Aroma (end of boil) Mosaic 20 g 15 min 12.3 %
Whirlpool Mosaic 25 g --- 12.3 %

Yeasts

Name Type Form Amount Laboratory
Fermentis US-05 Wheat Dry 13.22 g Fermentis Division of S.I.Lesaffre

Extras

Type Name Amount Use for Time
Other Łuska ryżowa 150 g Mash ---
Flavor Pulpa Mango 2150 g Secondary 3 day(s)

Discussion

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PA
Warka podzielona na 2x10l
Do pierwszej dodana pulpa mango 2x850g.
Do drugiej dodane 40g zielonej herbaty.
25g - zielona z kwiatami jaśminu
15g - zielona z suszonym mango.
Proporcja 1l piwa - 4g herbaty.
Pablo    675 days ago