BC MANGO Weissbier

11.7 EBC
28.7 IBU
Fermentables
Weight
When
UK Pilsner Malt ( 42.9 % )
1.5 kg
Mash
UK Wheat Malt ( 42.9 % )
1.5 kg
Mash
UK Torrified Wheat ( 11.4 % )
400 g
Mash
UK Medium Crystal ( 2.9 % )
100 g
Mash
Hops
Weight
When
German Mandarina Bavaria ( 12 % )
10 g
60 Min
German Mandarina Bavaria ( 12 % )
20 g
5 Min
German 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
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
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.
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