Pops Mango - Beer Recipe - Brewer's Friend

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Pops Mango

171 calories 20.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.1 liters
Post Boil Size: 24.09 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 92%
Calories: 171 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Friday November 27th 2020
1.055
1.018
4.8%
28.5
4.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Wheat Malt2.5 kg Wheat Malt 37 2 45.5%
2 kg German - Pilsner2 kg Pilsner 38 1.6 36.4%
1 kg Bestmalz - BEST Munich1 kg BEST Munich 37 6.3 18.2%
5.50 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Amarillo50 g Amarillo Hops Pellet 8.6 Boil 20 min 28.45 100%
50 g / R$ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 kg Mango Flavor Primary 10 min.
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
1.25 g Epsom Salt Water Agt Mash 1 hr.
0.75 g Epsom Salt Water Agt Sparge 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
1 g Gypsum Water Agt Sparge 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
2.67 g Lactic acid Water Agt Sparge 1 hr.
1 tsp Yeast Nutrient Other Boil 15 min.
1 tsp Whirlfloc Water Agt Boil 15 min.
1.50 ml Enzima Ultraflo Max Water Agt Mash 0 min.
 
Yeast
Levtec - Levteck - Teckbrew 10 - American Ale
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Medium
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 224 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.08 bar       Temp: 8 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Bioleve
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
85 20 6 90 60 143
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 42 °C 10 min
Infusion -- 52 °C 10 min
Infusion -- 60 °C 10 min
Infusion -- 65 °C 50 min
15 L Sparge -- 76 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.4 L) 34.5
Mash volume with grains (equipment estimates 38 L) 38.1
Grain absorption losses -5.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 28.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 22 L) 24.1
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24.1 L) 22
Total: 34.5  
Equipment Profile Used: System Default
 
Notes

Relação BU/GU - 0,59

Adição dos sais e acidos separados para o Mash e o Sparge.
Enzima Ultraflo Max somente na água do Mash.

Perfil da água objetivo para o estilo Witbier:
Cálcio - 50-100 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 0-100 mg/l
Sulfato - 0-50 mg/l
Alcalinidade Total - 0-80 ppm - Esperado 30
Alcalinidade Residual - (-30)-0 ppm - Esperado (-40)
PH 5,40 - Esperado

Relação sulfato/cloreto - 0,8 - Maltado
Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.

1 pacotes do fermento Levteck - Teckbrew 10.
Considerando Pitching Rate de 200 Bilhões de Celulas.
Starter com 1,0L e 100g DME: 1,0M cells / mL / °P

Bater no liquidificador 5 mangas Tommy e adicionar no 3º dia de fermentação.

Fermentação:
17°C por 2 dias
18°C por 1 dia
19°C por 1 dia
20°C por 1 dia
21°C por 1 dia

Abaixar 4°C por dia até 0°C e manter por 2 semanas.

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  • Last Updated: 2020-11-27 20:08 UTC