PL | EN
Batch size
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23 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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30.4 liter(s)Boil size
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10 %Boil loss
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12.9Pre-boil gravity BLG
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5 %Trub loss
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5 %Dry hopping loss
Mash information
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80 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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18.8 liter(s)Mash size
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25.1 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
67 C | 60 min |
78 C | 10 min |
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StatusBrewed
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FINISHED
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FINISHED
-
MANGO WHEAT #2
Pablo created 772 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Słód pszeniczny Bestmalz | 3.2 kg 51% | 82 % | 5 |
Grain | Słód Wiedeński Viking Malt | 1 kg 15.9% | --- % | 9 |
Grain | Pale Ale | 1.675 kg 26.7% | --- % | 6 |
Grain | Pilzneński | 0.4 kg 6.4% | --- % | 6 |
Sum | 6.275 kg |
Hops
Bitterness ratio 0.42 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) |