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Mango Gose 12-06-2018 Bakterie...

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 80 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 16.1 liter(s)
    Mash size
  • 20.7 liter(s)
    Total mash volume

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Fermentables

11.7 BLG
4.7% ABV
3.8 SRM
Type Name Amount Yield EBC
Grain Weyermann - Bohemian Pilsner Malt 2 kg 43.5% 81 % 4
Grain Słód pszeniczny jasny Viking Malt (Polska) 2.1 kg 45.7% 80 % 6
Grain Płatki owsiane 0.5 kg 10.9% 85 % 3
Sum 4.6 kg

Hops

11 IBU

Bitterness ratio 0.23 Sweet

Use for Name Amount Time Alpha acid
Boil Iunga 10 g 45 min 11 %

Yeasts

Name Type Form Amount Laboratory
FM50 Kłosy Kansas Wheat Liquid 100 ml Fermentum Mobile
Lactobacillus Plantarum Ale Culture 3 g Swanson
20 tabletek

Extras

Type Name Amount Use for Time
Spice Sól Himalajska 15 g Boil 10 min
Flavor Mango Puree 1700 g Secondary 10 day(s)
Flavor Agrest Puree 1000 g Secondary 10 day(s)

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