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PszeMango

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 3 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15.6 liter(s)
    Mash size
  • 20.8 liter(s)
    Total mash volume

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Fermentables

13.1 BLG
5.3% ABV
3.7 SRM
Type Name Amount Yield EBC
Grain Pilzneński 3 kg 57.7% 81 % 4
Grain Pszeniczny 2 kg 38.5% 85 % 4
Grain Briess - 2 Row Carapils Malt 0.2 kg 3.8% 75 % 3
Sum 5.2 kg

Hops

27 IBU

Bitterness ratio 0.51 Bitter

Use for Name Amount Time Alpha acid
Boil Columbus/Tomahawk/Zeus 10 g 60 min 15.5 %
Aroma (end of boil) Mosaic 20 g 15 min 10 %
Aroma (end of boil) Mosaic 30 g 0 min 10 %
30min 80°C

Yeasts

Name Type Form Amount Laboratory
LalBrew® New England Ale Dry 11 g Lallemand

Extras

Type Name Amount Use for Time
Flavor Pulpa Mango 2000 g Secondary 7 day(s)
Water Agent Gips piwowarski 5 g Mash 0 min

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