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Hazy Mango

155 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Lost Barrel
Calories: 155 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Thursday August 1st 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Finland - Pilsner Malt2.5 kg Pilsner Malt 37 2 48.1%
1.50 kg Belgian - Wheat1.5 kg Wheat 38 1.8 28.8%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 19.2%
0.20 kg German - CaraHell0.2 kg CaraHell 34 11 3.8%
5.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 60 min 16.59 75%
10 g Azacca10 g Azacca Hops Pellet 15 Boil 5 min 3.31 25%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g coriander Flavor Boil 15 min.
350 g Mango Flavor Boil 15 min.
40 g orange peel, Sweet Flavor Boil 15 min.
1 g Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
- Norwegian Farmhouse Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.6
Mash volume with grains 19
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 22.3 L) 19.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 35.1  
Equipment Profile Used: System Default
 
Notes

Mango:

  • Skrell bort skallet
  • Skjær bort fruktkjøttet og kast stein/midtre delen
  • Del fruktkjøttet i små/medium biter

    1mango er ca 300-500g ferskt frukt-kjøtt

    Tilsett sammen med koriander,gjærnæring og appelsin-skall @15Min
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  • Public: Yup, Shared
  • Last Updated: 2019-08-12 21:09 UTC