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Mango Weizen

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
44 C 30 min
64 C 45 min
72 C 20 min
78 C 5 min

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Fermentables

12.6 BLG
5.1% ABV
3.9 SRM
Type Name Amount Yield EBC
Grain Viking Wheat Malt 2.9 kg 59.2% 83 % 5
Grain Viking Pilsner malt 1.8 kg 36.7% 82 % 4
Grain Weyermann - Carapils 0.2 kg 4.1% 78 % 4
Sum 4.9 kg

Hops

15 IBU

Bitterness ratio 0.29 Balanced

Use for Name Amount Time Alpha acid
Boil Oktawia 15 g 60 min 9.2 %

Yeasts

Name Type Form Amount Laboratory
FM41 Gwoździe i Banany Wheat Liquid 30 ml Fermentum Mobile
Starter 1.5 l 11 Blg

Extras

Type Name Amount Use for Time
Flavor Mango - pulpa 1700 g Secondary 13 day(s)

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