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Sour Mango Ale

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 60 min
78 C 10 min

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Fermentables

15.2 BLG
6.3% ABV
4.4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 50% 80 % 5
Grain Wheat, Flaked 0.5 kg 8.3% 77 % 4
Grain Strzegom Pszeniczny 1.3 kg 21.7% 81 % 6
Grain Oats, Flaked 0.5 kg 8.3% 80 % 2
Sugar Milk Sugar (Lactose) 0.4 kg 6.7% 76.1 % 0
Grain Weyermann - Acidulated Malt 0.3 kg 5% 80 % 6
Sum 6 kg

Hops

11 IBU

Bitterness ratio 0.18 Sweet

Use for Name Amount Time Alpha acid
Aroma (end of boil) Marynka 20 g 20 min 8.8 %

Yeasts

Name Type Form Amount Laboratory
FM51 Grodzie Dębowe Ale Liquid 10 ml Fermentum Mobile
lactobacillus Ale Culture 5 g serowar

Extras

Type Name Amount Use for Time
Water Agent kwas mlekowy 15 g Mash ---
Flavor mango 3000 g Secondary 14 day(s)

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