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Mango Marakuja Pastry Sour

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Batch size

  • 27 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 34.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.1
    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
  • 27.3 liter(s)
    Mash size
  • 35.1 liter(s)
    Total mash volume

Steps

Temp Time
68 C 45 min
72 C 15 min

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Fermentables

13.6 BLG
5.6% ABV
4 SRM
Type Name Amount Yield EBC
Grain Pilzneński 4 kg 51.3% 81 % 4
Grain Pszeniczny 1.5 kg 19.2% 85 % 4
Grain Słód owsiany Fawcett 0.8 kg 10.3% 61 % 5
Grain Płatki owsiane 1.5 kg 19.2% 60 % 3
Sum 7.8 kg

Hops

24 IBU

Bitterness ratio 0.44 Balanced

Use for Name Amount Time Alpha acid
Boil Vic Secret 13.5 g 60 min 16.3 %
Aroma (end of boil) Vic Secret 27 g 5 min 16.3 %
Whirlpool Vic Secret 27 g --- 16.3 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - WildBrew Philly Sour Ale Dry 29.7 g Lallemand

Extras

Type Name Amount Use for Time
Flavor Pulpa Mango 2025 g Secondary 5 day(s)
Flavor Pulpa Marakuja 1350 g Secondary 5 day(s)

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