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Polish Mango Ale

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Batch size

  • 11 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 15.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 10.8 liter(s)
    Mash size
  • 13.9 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min
75 C 15 min

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Fermentables

12.1 BLG
4.9% ABV
6.6 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.75 kg 88.7% 80 % 5
Grain Weyermann - Melanoiden Malt 0.25 kg 8.1% 81 % 70
Grain Weyermann - Carahell 0.1 kg 3.2% 77 % 26
Sum 3.1 kg

Hops

23 IBU

Bitterness ratio 0.47 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 10 g 55 min 10 %
Aroma (end of boil) Marynka 10 g 5 min 10 %
Aroma (end of boil) Lublin (Lubelski) 10 g 5 min 4 %

Yeasts

Name Type Form Amount Laboratory
Fermentis Safeale US-05 Ale Dry 5.75 g Fermentis

Extras

Type Name Amount Use for Time
Water Agent Kwas fosforowy 75% 20 g Mash 60 min
Flavor Mango Mus 1000 g Secondary 14 day(s)

Notes

  • - woda przefiltrowana przez filtr Dafi Classic - twardość 11°dH
    - kwas fosforowy 75% rozdzielony proporcjonalnie na wodę do gotowania i wysładzania
    Aug 18, 2019, 6:42 PM

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