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Mango Oat Sour

143 calories 12.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 75% (brew house)
Source: MRA
Calories: 143 calories (Per 12oz)
Carbs: 12.7 g (Per 12oz)
Created: Sunday April 30th 2017
1.044
1.008
4.7%
5.2
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light 42 4 24.2%
2 lb American - Pale 2-Row2 lb Pale 2-Row 37 1.8 48.5%
6 oz Flaked Oats6 oz Flaked Oats 33 2.2 9.1%
12 oz Goodbelly Mango Juice12 oz Goodbelly Mango Juice 4.8 1.44 18.2%
4.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Tardif du Borgogne0.5 oz Tardif du Borgogne Hops Leaf/Whole 3.5 Aroma 10 min 5.19 100%
0.50 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Iowa City, Iowa
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 19 16 32 14 57
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Infusion -- 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.58 g | 18.3 qt) 4.06 16.3  
Mash volume with grains (equipment estimates 4.83 g | 19.3 qt) 4.31 17.3  
Grain absorption losses -0.39 -1.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 4.02 g | 16.1 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 2.5 10  
Volume into fermentor 2.5 10  
Total: 4.06 16.3
Equipment Profile Used: System Default
 
Notes

1 lb of light DME in 3/4 gallon water boiled, reduced temp to 120 and added 12 oz (1 carton) Goodbelly Mango juice. Put lid on the pot and let sit for 48 hours or so (it came down to room temp). pH seemed to drop to 3-4. Completed mash of the rest of ingredients, chilled down to 120 and added the 1 gallon of soured juice/wort. Allowed to sour for roughly 24 hours. Boiled for 1 hour, added hops at 10 minutes left.

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  • Last Updated: 2017-04-30 21:11 UTC