View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Pops Mango

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

Original Gravity:

1.055

Final Gravity:

1.018

ABV (standard):

4.8%

IBU (tinseth):

28.5

SRM (morey):

4.8

Mash pH

5.4

Cost R$

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
50 g	Amarillo (Pellet) 50 g Amarillo (Pellet) Hops		28.45	100%
50 g / R$ 0.00

Mash Guidelines

Amount	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

Other Ingredients

Amount	Name	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

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.

Last Updated and Sharing

285

Views

Brews

Public: Yup, Shared
Last Updated: 2020-11-27 20:08 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost R$	Cost %
Fermentables	R$
Steeping Grains (Extract Only)	R$
Hops	R$
Yeast	R$
Other	R$
Cost Per Barrel	R$ 0.00
Cost Per Pint	R$ 0.00
Total Cost	R$ 0.00

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!