Mango Sour - Beer Recipe - Brewer's Friend

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Mango Sour

168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Lambic
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Monday November 16th 2015
1.051
1.012
5.1%
8.7
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 42.3%
5.50 lb American - Vienna5.5 lb Vienna 35 4 42.3%
2 lb Mango2 lb Mango 4.95 0 15.4%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.15 oz Chinook0.15 oz Chinook Hops Pellet 15 Boil 60 min 8.72 100%
0.15 oz / $ 0.00
 
Yeast
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Sparge -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.28 g | 17.1 qt) 4.77 19.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 7.01 g | 28 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.9 35.6
Equipment Profile Used: System Default
 
Notes

No Irish Moss - should be a bit cloudy
No Yeast Nutrient - not using yeast!
Use PH Stabilizer to get mash liquor to 5.2

Add in Thawed Frozen Mangoes towards end of primary fermentation. Buy fresh mangoes, skin and slice and add sugar, then freeze. Unfreeze then smash into pulp, add pulp into widemouth fermentation chamber (big mouth bubbler or brew bucket).

This late primary add is in addition to the 2 lbs used in the boil, so there should be a total of 4 lbs mango in this recipe.

Should age at least 6 months, but preferably a year or longer.

Ferment hot and relish the milky white film on top of the brew.

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  • Last Updated: 2015-11-16 22:56 UTC