Peach Mango Tango - Beer Recipe - Brewer's Friend

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Peach Mango Tango

209 calories 16.6 g 16 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.93 gallons
Post Boil Size: 5.43 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Eric Deal
Hop Utilization: 84%
Calories: 209 calories (Per 16oz)
Carbs: 16.6 g (Per 16oz)
Created: Tuesday September 15th 2020
1.064
1.009
7.2%
6.8
3.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Pilsen Malt 2-Row5 lb Pilsen Malt 2-Row 37 1.2 30.5%
10 oz Rice Hulls10 oz Rice Hulls 0 0 3.8%
4.75 lb Peach4.75 lb Peach - (late fermenter addition) 4.05 0 29%
6 lb American - Wheat6 lb Wheat 38 1.8 36.6%
16.37 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.75 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
4.55 ml Lactic acid Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
4 lb Mango Other Kegging --
5 each Potassium Metabisulfite Other Kegging --
3.75 g Potassium Sorbate Other Kegging --
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 8 96 50 4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.1 gal Mash Temperature 145 °F 145 °F 60 min
1 gal Sparge 175 °F 175 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.09 20.3  
Mash volume with grains (equipment estimates 5.95 g | 23.8 qt) 6.02 24.1  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume (equipment estimates 2.42 g | 9.7 qt) 2.55 10.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.81 g | 23.2 qt) 5.93 23.7  
Boil off losses -0.38 -1.5  
Post boil Volume 5.43 21.7  
Top off amount 0.07 0.3  
Going into fermentor 5.5 22  
Total: 7.63 30.5
Equipment Profile Used: System Default
"Peach Mango Tango" Berliner Weisse beer recipe by Eric Deal. All Grain, ABV 7.16%, IBU 6.84, SRM 3.21, Fermentables: (Pilsen Malt 2-Row, Rice Hulls, Peach, Wheat) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Lactic acid, Salt, Mango, Potassium Metabisulfite, Potassium Sorbate)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-10-09 02:39 UTC