Hoppy Mango Kettle Sour - Beer Recipe - Brewer's Friend

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Hoppy Mango Kettle Sour

176 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.6 gallons
Post Boil Size: 6.4 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 80% (brew house)
Source: AnteK (AllgrainUS)
Calories: 176 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Monday June 22nd 2020
1.054
1.008
6.0%
10.2
4.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 lb German - Pale Ale4.4 lb Pale Ale 39 2.3 46%
4.40 lb German - Pale Wheat4.4 lb Pale Wheat 39 1.5 46%
8.80 oz German - Carapils8.8 oz Carapils 35 1.3 5.7%
3.50 oz German - Melanoidin3.5 oz Melanoidin 37 25 2.3%
9.57 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Warrior0.2 oz Warrior Hops Pellet 14.2 Boil 60 min 10.23 5.4%
1.75 oz Simcoe1.75 oz Simcoe Hops Pellet 13.3 Boil 0 min 47.3%
1.75 oz Citra1.75 oz Citra Hops Pellet 12.6 Boil 0 min 47.3%
3.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Yeast Nutrient Fining Boil 10 min.
0.50 lb Rice hulls Other Mash --
4.50 lb Mango Puree Flavor Secondary --
1 each Campden Water Agt Mash --
1 each Whir floc Fining Boil 10 min.
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 208 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.8 Volumes
 
Target Water Profile
7841
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
96 12 28 128 70 27
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.59 gal Strike 128.8 °F 122 °F --
B-Amilase Steeping -- 144 °F 35 min
A-Amilase Steeping -- 162 °F 35 min
Mash out Temperature -- 172 °F --
5.45 gal Sparge 172 °F 172 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 71 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.59 14.4  
Mash volume with grains 4.35 17.4  
Grain absorption losses -1.2 -4.8  
Remaining sparge water volume (equipment estimates 5.25 g | 21 qt) 5.46 21.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.39 g | 29.6 qt) 7.6 30.4  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.4 25.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.4 g | 25.6 qt) 5.5 22  
Total: 9.05 36.2
Equipment Profile Used: System Default
 
Notes



After mash is complete boil for 10 min. Chill to 113˚
Add (lactic acid) until Wort P.H = 4.5
Add Lactobacillus (Escarpmet Labs Lactobacillus Blend 2.0) leave the wort at 113˚for 24/36 hr. until Ph drops to 3.3/3.4 or tartiness is where you want it.
Time to boil for 70 min

Chill the wort at 72˚, aerate the with pure oxygen or filtered air and pitch the yeast. Ferment at 72˚"7/10 days"

Dry Hop "5 days" 72˚
Mango puree in hopbag

Final PH: 3.4/3.6

CO2 level 2.8 vols.

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  • Last Updated: 2020-06-26 12:55 UTC