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Mangose

163 calories 17.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 75 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60 liters
Post Boil Size: 56 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 163 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Wednesday December 9th 2020
1.053
1.014
5.2%
8.2
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6 kg German - Pilsner6 kg Pilsner 38 2.77 50%
6 kg Belgian - Wheat6 kg Wheat 38 3.31 50%
12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops Pellet 4.2 Boil 30 min 8.21 100%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Coriander Seed Water Agt Boil 10 min.
40 g sea salt Water Agt Boil 10 min.
1 L mango biola Water Agt Mash 0 min.
4 kg frozen mango Water Agt Mash 0 min.
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
2 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
19 - 21 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 229 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 64 °C 75 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 57.38 L. Suggest reducing initial water volume to 45.4 L and adding 11.98 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 36
Mash volume with grains 43.9
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 34.3 L) 36.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 57.4 L) 60
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 50 L) 56
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 56 L) 50
Total: 72.9  
Equipment Profile Used: System Default
 
Notes

kettle sour med Biola ca 32-38 grader - Ph 3,1

Kok og tilsett humle, koriander og salt

O.G 1,054 01.06.2021
S.G 1.016 06.06.2021

Tin og frys mango 2-3 ganger (bryte opp struktur)
Etter gjæring tilsett mango i 5 dager

Cold crash i 2 dager før tapping

Cold crash startet 15.06.21 F.G 1.010

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  • Last Updated: 2021-06-15 15:26 UTC