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Sour mango-marakuja

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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
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 15.4 liter(s)
    Mash size
  • 19.8 liter(s)
    Total mash volume

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Fermentables

12.1 BLG
3.3 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 4 kg 90.9% 80 % 4
Grain Płatki owsiane 0.4 kg 9.1% 60 % 3
Sum 4.4 kg

Hops

9 IBU

Bitterness ratio 0.18 Sweet

Use for Name Amount Time Alpha acid
Aroma (end of boil) Ekuanot 10 g 20 min 14 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - WildBrew Philly Sour Ale Dry 11.5 g Lallemand

Extras

Type Name Amount Use for Time
Flavor Mango pulpa 1500 g Secondary 5 day(s)
Flavor Marakuja pulpa 400 g Secondary 5 day(s)

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