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mango brut smoothy ale

132 calories 4.9 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 42 liters
Post Boil Size: 40 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 91% (brew house)
Calories: 132 calories (Per 330ml)
Carbs: 4.9 g (Per 330ml)
Created: Monday October 12th 2020
1.045
0.998
6.2%
4.1
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Crisp Malting - Extra Pale Maris Otter4.5 kg Extra Pale Maris Otter 37.5 2 35.9%
2 kg Flaked Oats2 kg Flaked Oats 33 2.2 15.9%
1.50 kg Weyermann - Pale Wheat1.5 kg Pale Wheat - (late fermenter addition) 36 2 12%
4.50 kg Mango4.5 kg Mango - (late fermenter addition) 4.95 0 35.9%
50 g Cane Sugar50 g Cane Sugar 46 0 0.4%
12.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Styrian Goldings30 g Styrian Goldings Hops Pellet 5.5 Boil at 100 °C 10 min 4.05 100%
30 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (custom):
65%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 157 B cells required
Lallemand - Lalvin EC-1118
Amount:
1 Each
Cost:
Attenuation (custom):
105%
Flocculation:
High
Optimum Temp:
15 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 157 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 99       Temp: 20 °C       CO2 Level: 2.75 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
+ glükoamiláz 55C, 63C, beoltáskor, és a a második beoltás (7 nap)
+ eritrit 100g (forralás 10p)
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 45.85 L. Suggest reducing initial water volume to 45.4 L and adding 0.45 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 12
Mash volume with grains 17.3
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 42.7 L) 38.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 45.9 L) 42
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 40
Going into fermentor 40
Total: 50.9  
Equipment Profile Used: System Default
 
Notes
  • vanília rúd a gyümölccsel egyszserre
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  • Last Updated: 2025-04-19 19:42 UTC