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Wajcen mango

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 23.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 16.8 liter(s)
    Mash size
  • 21 liter(s)
    Total mash volume

Steps

Temp Time
45 C 15 min
64 C 30 min
72 C 30 min
76 C 5 min

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Fermentables

11.7 BLG
4.7% ABV
4.8 SRM
Type Name Amount Yield EBC
Grain Pszeniczny 2 kg 47.6% 85 % 4
Grain Pilzneński 2 kg 47.6% 81 % 4
Grain Carawheat (GR) 0.2 kg 4.8% 68 % 79
Sum 4.2 kg

Hops

9 IBU

Bitterness ratio 0.19 Sweet

Use for Name Amount Time Alpha acid
Boil Iunga 7 g 60 min 11 %

Yeasts

Name Type Form Amount Laboratory
FM41 Gwoździe i Banany Wheat Liquid 100 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Other Pulpa Mango 10000 g Secondary 7 day(s)

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