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Mango sour

112 calories 8.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 11.2 liters (fermentor volume)
Pre Boil Size: 17.8 liters
Post Boil Size: 12.38 liters
Pre Boil Gravity: 1.024 (recipe based estimate)
Post Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 51.4% (brew house)
Calories: 112 calories (Per 12oz)
Carbs: 8.3 g (Per 12oz)
Created: Monday April 28th 2025
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Bradiner Weisse

by Sean Dawson

OG: 1.036 FG: 1.007 ABV: 3.9% IBU: 9

1.035
1.004
4.0%
8.1
3.4
5.1
116.65
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Weyermann - Pilsner1.5 kg Pilsner 36 1.5 40%
0.75 kg Weyermann - Pale Wheat0.75 kg Pale Wheat ₴ 79.00 / kg
₴ 59.25 		36 2 20%
0.30 kg Weyermann - Carapils0.3 kg Carapils ₴ 92.00 / kg
₴ 27.60 		34.5 2.1 8%
1.20 kg Mango1.2 kg Mango - (late fermenter addition) 4.95 0 32%
3.75 kg / ₴ 86.85
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Tettnanger5 g Tettnanger Hops Pellet 3.8 Boil 60 min 5.42 50%
5 g Tettnanger5 g Tettnanger Hops Pellet 3.8 Boil 15 min 2.69 50%
10 g / ₴ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
₴ 19.80 / g
₴ 19.80
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 34 B cells required
Lallemand - LALBREW® CBC-1 CASK & BOTTLE CONDITIONING YEAST
Amount:
1 Each
Cost:
₴ 10.00 / g
₴ 10.00
Attenuation (avg):
65%
Flocculation:
High
Optimum Temp:
15 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 34 B cells required
₴ 29.80 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 73.4 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Аляска
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
30 15 50 40 30 1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Strike 67 °C 64 °C 60 min
3.8 L Sparge -- -- --
Starting Mash Thickness: 5.22 L/kg
Starting Grain Temp: 27 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5.2 L/kg 13.3
Mash volume with grains 15
Grain absorption losses -2.6
Remaining sparge water volume (equipment estimates 7.1 L) 7.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17 L) 17.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 11.2 L) 12.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 12.4 L) 11.2
Total: 21.3  
Equipment Profile Used: System Default
 
Notes

Total water volume: 17.8L
Mash water: 14L
Sparge water: 3.8
6 g of citric acid in mash to lower pH to 5.3
Post mash total volume: 15.5L
Pre boil gravity: 1.026(7.5 Brix), T=29C
Post boil gravity: 1.035 (9.2 Brix) T=20C

Kettle trub losses: 0.93L
Post boil gravity measurement losses: 0.25L

Potential improvements:
More sparge water - target to 5L
Finer Whet Malt crush - crush it almost in powder.

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  • Last Updated: 2025-06-20 14:02 UTC