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#23 Mango Sour

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Batch size

  • 11 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 17.5 liter(s)
    Boil size
  • 20 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 20 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 12.8 liter(s)
    Mash size
  • 16.4 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
78 C 10 min

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Fermentables

12.4 BLG
5% ABV
3.9 SRM
Type Name Amount Yield EBC
Grain Pilzneński 1 kg 27.4% 81 % 4
Grain Viking Pale Ale malt 0.6 kg 16.4% 80 % 5
Grain Płatki owsiane 0.35 kg 9.6% 60 % 3
Grain Pszeniczny 1.7 kg 46.6% 85 % 4
Sum 3.65 kg

Hops

29 IBU

Bitterness ratio 0.58 Bitter

Use for Name Amount Time Alpha acid
Boil Cascade 10 g 60 min 6 %
Boil Citra 10 g 15 min 12 %
Boil Citra 5 g 60 min 12 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11.5 g Fermentis

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