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hazy mango

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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 16.5 liter(s)
    Boil size
  • 20 %
    Boil loss
  • 13.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 9.9 liter(s)
    Mash size
  • 13.2 liter(s)
    Total mash volume

Steps

Temp Time
63 C 45 min
71 C 30 min
78 C 10 min

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Fermentables

13.6 BLG
5.6% ABV
4.2 SRM
Type Name Amount Yield EBC
Grain Maris Otter Crisp 1.5 kg 42.9% 83 % 6
Grain Pszeniczny 1 kg 28.6% 85 % 4
Grain Rye, Flaked 0.4 kg 11.4% 78.3 % 4
Grain Płatki orkiszowe 0.4 kg 11.4% 60 % 4
Adjunct Rice Hulls 0.2 kg 5.7% 1 % 1
Sum 3.5 kg

Hops

94 IBU

Bitterness ratio 1.71 Very bitter

Use for Name Amount Time Alpha acid
Boil Sabro 5 g 60 min 14.5 %
Boil Sabro 5 g 30 min 14.5 %
Aroma (end of boil) Sorachi Ace 5 g 10 min 11.9 %
Whirlpool Mosaic 30 g 30 min 10 %
Whirlpool Sabro 40 g 30 min 14.5 %
Whirlpool Sorachi Ace 20 g 30 min 11.9 %

Yeasts

Name Type Form Amount Laboratory
Mangrove Jack's M12 Voss Kveik Ale Dry 10 g Mangrove Jack's

Extras

Type Name Amount Use for Time
Flavor mango pulpa 850 g Primary 5 day(s)

Notes

  • obnizenie ph za pomoca kwasu mlekowego ok.5ml,kwasek cytrynowy jako przeciwutleniacz ok.2g.
    Dec 26, 2021, 4:48 PM

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