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Mango Sour

191 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
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: 1.055 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 96%
Calories: 191 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Monday March 8th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pale Ale5 kg Pale Ale 39 2.3 82.1%
290 g German - Carapils290 g Carapils 35 1.3 4.8%
300 g Weyermann - Acidulated300 g Acidulated 27 3.4 4.9%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 8.2%
6.09 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Mosaic (12.5 AA)50 g Mosaic (12.5 AA) Hops Pellet 12.5 Whirlpool at 95 °C 15 min 11.36 33.3%
50 g Barth-Haas - Sabro (14 AA)50 g Barth-Haas - Sabro (14 AA) Hops Pellet 14 Whirlpool at 100 °C 0 min 12.73 33.3%
20 g Barth-Haas - Sabro (14 AA)20 g Barth-Haas - Sabro (14 AA) Hops Pellet 14 Dry Hop 4 days 13.3%
20 g Mosaic (12.5 AA)20 g Mosaic (12.5 AA) Hops Pellet 12.5 Dry Hop 4 days 13.3%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Boil 60 min 13.25 6.7%
150 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) 255 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.8 Volumes
 
Target Water Profile
Balanced Profile
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 19.5
Mash volume with grains 23.5
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 15.8 L) 14.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.3 L) 27.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 22.5 L) 23.7
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.2 L) 22
Total: 34.1  
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: 2021-03-08 14:52 UTC