Hoppy Mango Kettle Sour
160 calories
13.1 g
Fermentables
Amount
|
Fermentable
|
Cost
|
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 |
US - Melanoidin - BestMälz 100 g Melanoidin - BestMälz |
|
33 |
69 |
2.3% |
4.35 kg / $ 0.00
|
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
5 g |
Warrior5 g Warrior Hops |
|
Pellet |
16 |
Boil
|
60 min |
10.12 |
4.8% |
50 g |
Mosaic50 g Mosaic Hops |
|
Pellet |
12.5 |
Dry Hop
|
3 days |
|
47.6% |
50 g |
Citra50 g Citra Hops |
|
Pellet |
11 |
Dry Hop
|
3 days |
|
47.6% |
105 g
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
27 L |
|
Temperature |
-- |
50 °C |
-- |
|
B-amilase |
Infusion |
-- |
62 °C |
35 min |
|
A- amilase |
Infusion |
-- |
72 °C |
35 min |
|
Mash out |
|
-- |
78 °C |
15 min |
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
1 each |
Yeast Nutrient
|
|
Fining |
Boil |
10 min. |
2 kg |
Mango pure
|
|
Other |
Secondary |
5 days |
Target Water Profile
Água Lapa
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: 33039
Brew Count: 15
Last Updated: 2023-09-06 15:30 UTC