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CATHARINA SOUR MANGO

3355 calories 259.4 g 6 L
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 7 liters (fermentor volume)
Pre Boil Size: 11.37 liters
Post Boil Size: 8.05 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 65% (brew house)
Source: manuel rodriguez
Calories: 3355 calories (Per 6L)
Carbs: 259.4 g (Per 6L)
Created: Monday May 18th 2026
1.061
1.008
7.0%
5.8
3.8
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,200 g Castle Malting - Pilsner1200 g Pilsner 38 1.6 60%
400 g Castle Malting - Château Wheat Blanc400 g Château Wheat Blanc 38 1.8 20%
150 g Corn Sugar - Dextrose150 g Corn Sugar - Dextrose 42 0.5 7.5%
125 g Weyermann - Carapils125 g Carapils 34.5 2.1 6.3%
125 g Flaked Oats125 g Flaked Oats 33 2.2 6.3%
2,000 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Hallertau Mittelfruh4 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 5.77 28.6%
5 g Citra5 g Citra Hops Pellet 11 Hop Stand at 70 °C 30 min 35.7%
5 g Galaxy5 g Galaxy Hops Pellet 14.25 Hop Stand at 70 °C 30 min 35.7%
14 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.30 g Servomyces Other Boil 15 min.
0.30 g Whirlfloc Water Agt Boil 15 min.
500 g MANGO PURE Other Secondary 1 days
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
11.50 Grams
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 79 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: -28.2 g       Temp: 18 °C       CO2 Level: 2,5 Volumes
 
Target Water Profile
AQUA DEUS
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
5.55 L Strike 68 °C 67 °C 90 min
7.83258 L Sparge 90 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 23 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 5.6
Mash volume with grains 6.8
Grain absorption losses -1.9
Remaining sparge water volume (equipment estimates 9.9 L) 8.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 12.8 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 7.1 L) 8.1
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 8 L) 7
Total: 14  
Equipment Profile Used: System Default
"CATHARINA SOUR MANGO" Fruit Beer recipe by manuel rodriguez. All Grain, ABV 7.03%, IBU 5.77, SRM 3.78, Fermentables: (Pilsner, Château Wheat Blanc, Corn Sugar - Dextrose, Carapils, Flaked Oats) Hops: (Hallertau Mittelfruh, Citra, Galaxy) Other: (Servomyces, Whirlfloc, MANGO PURE)
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  • Public: Yup, Shared
  • Last Updated: 2026-07-04 20:26 UTC