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Crazy Mango Pale Ale Madness

203 calories 18 carbs
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 45 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Source: TomislavM
Calories: 203 calories (Per 355mL)
Carbs: 18 g (Per 355mL)
Created Wednesday April 19th 2017
1.062
1.011
6.64%
60.12
9.15
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
4.5 kg German - Pale Ale4.5 kg Pale Ale 39 2.3 85.7%
0.3 kg German - CaraHell0.3 kg CaraHell 34 11 5.7%
0.3 kg German - Carapils0.3 kg Carapils 35 1.3 5.7%
0.15 kg American - Caramel / Crystal 120L0.15 kg Caramel / Crystal 120L 33 120 2.9%
5.25 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
20 g Styrian Wolf20 g Styrian Wolf Hops Pellet 13.2 Boil 50 min 37.78 21.1%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 45 min 14.51 15.8%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 15 min 7.84 15.8%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 0 min 15.8%
20 g Cascade20 g Cascade Hops Pellet 7 Dry Hop 3 days 21.1%
10 g Styrian Wolf10 g Styrian Wolf Hops Pellet 13.2 Dry Hop 3 days 10.5%
 
Mash Guidelines
Amount Description Type Temp Time
15 L dogrijavati s oko 4l vode na 75C i isprati s 13l vode -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Type Use Time
500 g Mango kocke Flavor Secondary 2 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 9.29 37.2  
Strike water volume at mash thickness of 1.43764 qt/lb 4.16 16.6  
Remaining sparge water volume 5.13 20.5  
Grain absorption losses -2.89 -11.6  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 6.15 24.6  
Boil off losses -1.13 -4.5  
Hops absorption losses -0 -0  
Amount going into fermentor 5.02 20.1  
Total: 9.29 37.2
 
Notes

Ukomljavanje na 67C
Dogrijavati svakih 15min sa oko 1l vode na 75C
Na vrijeme zagrijati 13l vode za ispiranje na 70C
Zakuhati sladovinu i čistiti tamnu pjenu sa vrha dok se pjenjenje ne smiri
Dodavati hmelj po receptu
Nakon kuhanja profiltrirati kroz duplu vrecicu za rublje
Prokuhati 0.5l vode i ohladiti na 20C za rehidraciju kvasca
Sladovinu ohladiti na 20C, aerirati, preliti u fermentor i nakon toga ubaciti kvasac.
Fermentacija bi trebala završiti nakon 5-6 dana
Nakon toga ubaciti hmelj za dry hopping i mango
Mango vaditi nakon 2 dana, a hmelj nakon 3.
Zadnja 3 dana (dry hopping i mango) odraditi fermentiranje na 20C (diacetil rest)
Slijedi zadnje filtriranje kroz duplu vrecicu i punjenje u boce
Karbonizacija bi trebala biti gotova za 2 tjedna
Količina gotovog piva trebala bi biti 18-19l (oko 58 boca od 0.33l)

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  • Last Updated: 2017-04-19 07:48 UTC