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New England Mango

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 25.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
50 C 10 min
67 C 40 min
72 C 20 min

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Fermentables

14.7 BLG
6.1% ABV
4.5 SRM
Type Name Amount Yield EBC
Grain Pale Ale - Crisp 2.2 kg 39.3% 82 % 4.5
Grain Pale Ale - Viking Malt 2.5 kg 44.6% 82 % 6
Grain Owsiany - Viking Malt 0.4 kg 7.1% 85 % 3
Grain Płatki Owsiane 0.5 kg 8.9% 85 % 3
Sum 5.6 kg

Yeasts

Name Type Form Amount Laboratory
Wyeast - 1318 London Ale III Ale Slant 350 ml Wyeast Labs

Notes

  • Pulpa Mango (Alphonso) na cichą 2550g. (3x850)
    Jan 30, 2022, 1:11 PM

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