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ManGose

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • ---
    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
  • 17.3 liter(s)
    Mash size
  • 22.3 liter(s)
    Total mash volume

Steps

Temp Time
67 C 20 min
73 C 60 min
78 C 5 min

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Fermentables

12.1 BLG
4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.5 kg 50.5% 80 % 5
Grain Weyermann - Pale Wheat Malt 2.2 kg 44.4% 85 % 5
Grain Acid Malt 0.25 kg 5.1% 58.7 % 6
Sum 4.95 kg

Hops

12 IBU

Bitterness ratio 0.24 Sweet

Use for Name Amount Time Alpha acid
Boil Hallertau Blanc 15 g 60 min 7.6 %
Dry Hop Hallertau Blanc 15 g 2 day(s) 7.6 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - German Ale Ale Liquid 125 ml ---

Extras

Type Name Amount Use for Time
Spice sól himalajska 1.1 g Boil 3 min
Spice kolendra 1.1 g Boil 3 min

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