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Mango Sour AIPA

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 14.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 11.5 liter(s)
    Mash size
  • 14.8 liter(s)
    Total mash volume

Steps

Temp Time
62 C 30 min
72 C 30 min
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Fermentables

15 BLG
6.2% ABV
5.1 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 2.6 kg 78.8% 80 % 4
Grain Strzegom Monachijski typ II 0.3 kg 9.1% 79 % 22
Grain Cookie 0.4 kg 12.1% 75 % 5
Sum 3.3 kg

Hops

18 IBU

Bitterness ratio 0.3 Balanced

Use for Name Amount Time Alpha acid
Aroma (end of boil) Mosaic 50 g 5 min 10 %
Dry Hop Citra 30 g 3 day(s) 12 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - LalBrew Verdant IPA Ale Dry 11 g Lallemand

Extras

Type Name Amount Use for Time
Other Mango Pulpa 1000 g Primary 6 day(s)

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