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Mango Sour

157 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27.15 liters
Post Boil Size: 23.74 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Source: AnteK
Hop Utilization: 96%
Calories: 157 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Friday January 15th 2021
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OG: 1.049 FG: 1.006 ABV: 5.6% IBU: 41

1.052
1.008
5.9%
37.7
4.2
4.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.03 kg German - Pale Ale2.03 kg Pale Ale 39 2.3 40.2%
2.33 kg German - Pale Wheat2.33 kg Pale Wheat 39 1.5 46.1%
290 g German - Carapils290 g Carapils 35 1.3 5.7%
100 g Gambrinus - Honey Malt100 g Honey Malt 37 25 2%
300 g Weyermann - Acidulated300 g Acidulated 27 3.4 5.9%
5,050 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Azacca100 g Azacca Hops Pellet 15 Whirlpool at 95 °C 15 min 26.59 33.3%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Whirlpool at 95 °C 15 min 11.08 16.7%
100 g Azacca100 g Azacca Hops Pellet 15 Dry Hop Day 4 33.3%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop Day 4 16.7%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Yeast Nutrient Fining Boil 10 min.
2 kg Mango Water Agt Primary 0 min.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic Acid Water Agt Primary 0 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 212 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.8 Volumes
 
Target Water Profile
Rain water
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.2 L B- amilase Strike 57 °C 62 °C 35 min
A- amilase Infusion -- 72 °C 35 min
Mash out Infusion -- 76 °C 10 min
12.5 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 16.2
Mash volume with grains 19.5
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 18.2 L) 16.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.5 L) 27.2
Boil off losses -5.7
Post boil Volume (equipment estimates 22.8 L) 23.7
Hops absorption losses (whirlpool, hop stand) -0.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 22
Total: 33.1  
Equipment Profile Used: System Default
 
Notes

After mash is complete add (lactic acid) until Wort P.H = 4.5

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  • Last Updated: 2021-01-18 10:58 UTC