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#MangoAPA

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Batch size

  • 24 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 2 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 19.3 liter(s)
    Mash size
  • 24.8 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
72 C 10 min
76 C 5 min

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Fermentables

11.9 BLG
4.8% ABV
5.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2 kg 36.4% 80 % 2
Grain Weyermann Monachijski typ II 20-25 EBC 2.5 kg 45.5% 80 % 20
Grain Viking Wheat Malt 0.7 kg 12.7% 83 % 5
Grain Płatki owsiane błyskawiczne 0.3 kg 5.5% 60 % 3
Sum 5.5 kg

Hops

19 IBU

Bitterness ratio 0.4 Balanced

Use for Name Amount Time Alpha acid
Boil Cascade USA szyszka 10 g 50 min 5 %
Boil Chinook PL szyszka 10 g 50 min 10 %
Aroma (end of boil) Cascade USA szyszka 20 g 5 min 5 %
Aroma (end of boil) Chinook PL szyszka 20 g 5 min 10 %
Dry Hop Mosaic 30 g 7 day(s) 12.8 %

Yeasts

Name Type Form Amount Laboratory
US -05 Ale Dry 11.5 g fermentis
S - 04 Ale Slant 700 ml fermentis

Extras

Type Name Amount Use for Time
Fining whirlfloc 5 g Boil 10 min
Flavor mango pulpa 2125 g Secondary 7 day(s)
Flavor wiśnie mrożone, maliny mrożone 1850 g Secondary 7 day(s)

Notes

  • Fermentor I z us-05 temp. 20 st. ( 15 l )
    Fermentor II z s-04 temp. 14 st. ( 15 l )

    Przelewanie na cichą po 5 dniach:
    Fermentor z us-05 3 BLG
    Fermentor z s-04 4 BLG

    Dodatek pulpy mango 2125 g oraz 30 g chmielu Mosaic do Fermentora I .
    Dodatek wiśni 1350 g i malin 500 g do Fermentora II
    Dec 15, 2023, 3:23 PM

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