Hoppy Mango Kettle Sour

173 calories
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Source: AnteK
Rating:
51

Calories: 173 calories (Per 355mL)
Share:
1.053
1.008
5.96%
10.12
5.04
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
2 kg German - Pale Ale2 kg Pale Ale 39 2.3 46%
2 kg German - Pale Wheat2 kg Pale Wheat 39 1.5 46%
250 g German - Carapils250 g Carapils 35 1.3 5.7%
100 g Melanoidin - BestMälz 100 g Melanoidin - BestMälz 33 69 2.3%
4.35 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
5 g Warrior5 g Warrior Hops Pellet 16 Boil 60 min 10.12
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Boil 0 min
50 g citra50 g citra Hops Pellet 11 Boil 0 min
 
Mash Guidelines
Amount Description Type Temp Time
27 LTemperature50 °C0 min
0 LB-amilaseInfusion62 °C35 min
0 LA- amilaseInfusion72 °C35 min
0 LMash out--78 °C15 min
 
Other Ingredients
Amount Name Type Use Time
1 each Yeast Nutrient Fining Boil 10 min.
2 kg Mango pure Other Secondary 5 days
 
Yeast
Amount:
1
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 206 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced       CO2 Level: 2.8 Volumes
 
Target Water Profile: NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
96 12 28 128 70 27
27L RO total Water

8grm - Calcium chloride to the mash
3 grm - Calcium Sulfate to the boil
Mash Chemistry and Brewing Water Calculator
 
Notes
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 27l.

28l to mash / Mash PH 5.3/5.4
No sparge

After mash is complete add (lactic acid) until Wort P.H = 4.5
Add Lactobacillus or 200 grm of milled pilsen malt in a hopbag, leave the wort at 40C˚for 24/30 hr. until Ph drops to 3.3/3.4
Time to boil for 70 min

Chill the wort at 22C˚, aerate the with pure oxygen or filtered air and pitch the yeast. Ferment at 22c˚"7/10 days"

Dry Hop "5 days" 22c˚
2 kg Mango pure in hopbag

Final PH: 3.4/3.6

CO2 level 2.8 vols.
View Count: 7381
Brew Count: 8
Last Updated: 2018-07-21 19:18 UTC

Home Brewing Software Calculators
View the recipe at Brewer's Friend
Includes tools for copying, scaling, printing, generating labels, calculating water requirements, BeerXML, and more!