Mango Tango Smoothie Ale - Beer Recipe - Brewer's Friend

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Mango Tango Smoothie Ale

285 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 4.75 gallons (fermentor volume)
Pre Boil Size: 5.66 gallons
Post Boil Size: 5.15 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 285 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Monday August 15th 2022
1.087
1.012
9.8%
11.3
6.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Great Western - Premium 2-Row10 lb Premium 2-Row 37 2 63.2%
5 lb American - Vienna5 lb Vienna 35 4 31.6%
13 oz Corn Sugar - Dextrose13 oz Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 5.1%
15.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Motueka1 oz Motueka Hops Pellet 7 Boil 15 min 11.29 50%
1 oz Motueka1 oz Motueka Hops Pellet 7 Boil 0 min 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash --
1 tbsp Yeast Nutrient Water Agt Boil 15 min.
2 each Vanilla Bean Spice Primary 7 days
11 lb Mango Puree Flavor Kegging --
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 132 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 132 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Mobile, AL (MAWSS 2017)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 5 25 75 50 44
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.63 22.5  
Mash volume with grains 6.83 27.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 2.76 g | 11 qt) 2.16 8.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.26 g | 25 qt) 5.66 22.6  
Volume increase from sugar/extract (late additions) 0.06 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 4.75 g | 19 qt) 5.15 20.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.15 g | 20.6 qt) 4.75 19  
Total: 7.79 31.1
Equipment Profile Used: System Default
 
Notes

My attempt at a smoothie ale/pastry sour. Thanks to Hops and Gnarly's youtube channel and Oakshire brewing's guide to help me with this recipe.

-Mash around 150-152F

-60 min boil. Add marshmallow fluff (aka the dextrose in the fermentables) at flameout. Motueka seem like it could add to the fruity flavor. I have seen people use Cascade for this recipe. Really only 1/2 or 1 oz is plenty but I got a good deal.

-Pitch Philly Sour first. After 2-3 days, add whatever California Ale yeast you got and let it chill for probably up to 14 days total.

-Cold crash and add to keg with the puree. remember, this will dilute the overall ABV by quite a bit. 11lbs of puree = 1.2 gallons of volume. If I start at 9.77% with 4ish gallons of beer, I end at about 7.5% after adding the puree.

-Consider adding 2-3 sliced vanilla beans at day 7ish of fermentation

Notes: consider any puree from Fierce Fruit. I wanted to try peach, but it was out of stock. I think banana, guava or berry could be interesting. Also, Oakshire uses a more complex grain bill, almost like a NEIPA bill including white wheat. May consider next time, but I wanted to keep it simple like Hops and Gnarly for my first go. He also used Imperial's Voss Kveik, but at 68F which is interesting.

After first brew: My efficiency was pretty low. I think you need the alcohol content to help with overall mixture of the puree and beer. Final beer ended at 5.7%. Secondly, 4.75 gal post boil was too much. I maybe only lost .2 gal trub in the bucket so I bottled about 5 x 16 oz of just the remaining sour beer.

References:
https://web.brewfather.app/share/Tz7ms2FUgHFafB

https://newschoolbeer.com/home/2021/3/oakshire-brewing-guide-to-smoothie-sours

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  • Last Updated: 2022-10-07 03:35 UTC