MANGO Weissbier
11.7 EBC
28.7 IBU
Fermentables
Weight
When
Pilsner Malt 42.9 %
1.5 kg
Mash
Wheat Malt 42.9 %
1.5 kg
Mash
Torrified Wheat 11.4 %
400 g
Mash
Medium Crystal 2.9 %
100 g
Mash
Hops
Weight
When
Mandarina Bavaria 12 %
10 g
60 Min
Mandarina Bavaria 12 %
20 g
5 Min
Mandarina Bavaria 12 %
30 g
Dry-Hopped
Other
Weight
When
Funkin Mango Puree
1 kg
In Fermenter
Yeasts
Amount
Craft Series M20 Bavarian Wheat
1 pack
Volumes
Target
Actual
Before Boil
19 l
20 l
After Boil
16.5 l
18.5 l
Transferred
15.5 l
17 l
Pitching
15.5 l
17 l
Finished
15 l
15 l
Gravity
Target
Actual
Before Boil
1.038 SG
1.038 SG
After Boil
1.044 SG
1.049 SG
Finished
1.012 SG
1.012 SG
Other
Target
Actual
Attenuation
73 %
74.6 %
ABV
4.3 %
4.9 %
ABW
3.4 %
3.8 %
Efficiency
70 %
73.3 %
Temperature
18 ˚C
18 ˚C
Water
Target Profile
No Water Profile Chosen
Mash pH
5.2
pH Adjusted with
Unadjusted
Mash Single Step Infusion
Rest at
64 ˚C
60 mins
Notes
General
For Batch size of 15L Mash Water 16.3L Sparge Water 7.9L
Add the mango purée after first fermentation and leave to re-ferment
Add the mango purée after first fermentation and leave to re-ferment
Fermentation
Fermented out at 6.2 Brix which is 1.011 SG this is before the mango was added.
15 mins after the mango purée was added we are at 7 Brix 1.016 SG. Origin Gravity was 1.044 going up to 1.049.
15 mins after the mango purée was added we are at 7 Brix 1.016 SG. Origin Gravity was 1.044 going up to 1.049.