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Mango Sour Grey

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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
  • 12.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
65 C 40 min
72 C 20 min

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Fermentables

13.8 BLG
5.7% ABV
5.3 SRM
Type Name Amount Yield EBC
Grain Briess - Pale Ale Malt 5.5 kg 100% 80 % 7
Sum 5.5 kg

Hops

31 IBU

Bitterness ratio 0.55 Bitter

Use for Name Amount Time Alpha acid
Boil Amarillo 5 g 60 min 9.5 %
Boil Mosaic 5 g 60 min 10 %
Boil Mosaic 30 g 10 min 10 %
Boil Sybilla 25 g 5 min 6.5 %
Boil Amarillo 30 g 5 min 8.9 %

Yeasts

Name Type Form Amount Laboratory
US-05 Ale Slant 200 ml ---

Extras

Type Name Amount Use for Time
Flavor Pulpa Mango 800 g Secondary 7 day(s)
Other lactobacillus plantarum 5 g Primary 1 day(s)

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