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Sour Mango

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 6.5 liter(s) / kg
    Liquor-to-grist ratio
  • 29.9 liter(s)
    Mash size
  • 34.5 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min

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Fermentables

11.7 BLG
4.7% ABV
4.4 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 2.4 kg 52.2% 85 % 7
Grain Weyermann - Pale Wheat Malt 2 kg 43.5% 85 % 5
Grain Briess - Munich Malt 10L 0.2 kg 4.3% 77 % 20
Sum 4.6 kg

Hops

8 IBU

Bitterness ratio 0.17 Sweet

Use for Name Amount Time Alpha acid
Boil Strata 6 g 30 min 15.5 %

Yeasts

Name Type Form Amount Laboratory
us-05 Ale Dry 11.5 g ---

Extras

Type Name Amount Use for Time
Flavor pulpa mango 1000 g Secondary 7 day(s)

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