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Mango Smoothie Sour

197 calories 23.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 45 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 197 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Saturday March 23rd 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 13%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.7%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.3%
7.50 lb US - Pale 2-Row7.5 lb Pale 2-Row 37 1.8 65.2%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 8.7%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Citra0.5 oz Citra Hops Pellet 12.6 Boil 15 min 11.17 25%
0.50 oz Citra0.5 oz Citra Hops Pellet 12.6 Boil 5 min 4.49 25%
1 oz Citra1 oz Citra Hops Pellet 12.6 Boil 0 min 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
32 oz Mango Flavor Secondary 10 days
 
Yeast
Lallemand - Sourvisiae
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.02 gal Strike 164 °F 154 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 3.68 14.7  
Mash volume with grains 4.52 18.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.51 g | 18 qt) 4.64 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.62 g | 26.5 qt) 6.75 27  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.31 33.3
Equipment Profile Used: System Default
 
Notes

Lactose added with 1 min left in boil.
Co-pitched yeast at 68F
Water used was spring water from grocery store

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  • Last Updated: 2024-03-27 02:17 UTC