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Passion Fruit & Mango Sour Ale

147 calories 13.7 g 12 oz
Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 5 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 147 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created Monday November 21st 2016
1.045
1.009
4.61%
0
4.22
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 lb United Kingdom - Maris Otter Pale4.75 lb Maris Otter Pale 38 3.75 50%
4.75 lb German - Wheat Malt4.75 lb Wheat Malt 37 2 50%
9.5 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Mosaic20 g Mosaic Hops Pellet 12.8 Dry Hop 4 days 50%
20 g Citra20 g Citra Hops Pellet 10.8 Dry Hop 4 days 50%
40 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Infusion 149 °F 60 min
Fly Sparge 168 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 191 B cells required
Lactobacillus Plantarum
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 191 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 7.56 30.3  
Strike water volume at mash thickness of 1.3 qt/lb 3.09 12.4  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume 4.48 17.9  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 6.13 24.5  
Boil off losses -0.13 -0.5  
Amount in kettle at end of boil 6 24  
Estimated amount in fermentor 6 24  
Total: 7.56 30.3
 
Notes

Sparge. Boil 5 min with 10 g sea salt. Chill to 104 F. Pitch 10 pills Swanson Lactobacillus Plantarum into kettle. Purge headspace with CO2 and clingwrap. Leave at room temp 86. Day 1, pH 3.50, put kettle into fermentation chamber at 68 F. Day 2, pH 3.11, transfer into carboy and aerate, pitch yeast and yeast nutrients. Day 5, 1 kg passion fruit puree, 2 kg mango puree. Day 8, dry hop, 0.75 oz Mosaic, 0.75 oz Citra. Day 12, kegged, pH 3.00, 4.7% ABV.

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  • Last Updated: 2016-11-21 19:25 UTC