Mango Hibiscus Berliner Weisse (MCB) - Beer Recipe - Brewer's Friend

Mango Hibiscus Berliner Weisse (MCB)

94 calories 9.2 g
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 75 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Jon
Calories: 94 calories (Per )
Carbs: 9.2 g (Per )
Created: Sunday February 19th 2023
1.031
1.007
3.2%
7.4
2.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg German - Pilsner1.5 kg Pilsner 38 1.6 51.2%
1.20 kg German - Wheat Malt1.2 kg Wheat Malt 37 2 41%
0.10 kg German - Acidulated Malt0.1 kg Acidulated Malt 27 3.4 3.4%
0.13 kg German - Carapils0.13 kg Carapils 35 1.3 4.4%
2.93 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Magnum3 g Magnum Hops Leaf/Whole 15 Boil 15 min 2.72 10%
15 g Citra15 g Citra Hops Leaf/Whole 11 Whirlpool at 85 °C 20 min 2.44 50%
12 g Mosaic12 g Mosaic Hops Leaf/Whole 12.5 Whirlpool at 85 °C 20 min 2.22 40%
30 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 L Temperature -- 69 °C 60 min
mash out Temperature -- 76 °C --
23 L Fly Sparge 78 °C 78 °C --
Starting Mash Thickness: 2.7 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Yeast Nutrient Other Boil 10 min.
200 g Hibiscus Herb Whirlpool 0 min.
250 ml Kefir yogurt Other Primary 3 days
2 kg mango puree Flavor Primary 3 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 135 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Barr Beacon (Apr 2017)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 12 15 120 70 30
Mash Chemistry and Brewing Water Calculator
 
Notes

NOTE ** beware of use of lactobacillus in brewery **

Mash pH 5.4
After mash, boil for 15 mins only with Magnum hop addition
Chill to 35degC, adj pH to 4.5 using Lactic Acid
CO2 purge and pitch Kefir
Purge with CO2 and cover with cling film and leave to sour (hold @35C for 48hrs (+/-12hrs until pH3.4 achieved)

Bring to 80degC, uncover and then boil for 70 mins

Ferment with US05 at 18C

Chill the wort to 21C˚, aerate the with pure oxygen or filtered air and pitch the yeast. Ferment at 21c

add Mango puree at around 1.025

Target pH = 3.4

CO2 level 2.8 vols.

View Count: 200
Brew Count: 0
Last Updated: 2023-03-01 14:52 UTC

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