Mango Sour Split (Part 1) - Beer Recipe - Brewer's Friend

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Mango Sour Split (Part 1)

190 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 15 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 46 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Yeasty Boys Brewing
Calories: 190 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Thursday May 25th 2017
1.062
1.014
6.3%
0.0
7.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.40 kg American - Pale 2-Row8.4 kg Pale 2-Row 37 1.8 65.1%
4 kg American - Wheat4 kg Wheat 38 1.8 31%
0.50 kg United Kingdom - Crystal 60L0.5 kg Crystal 60L 34 60 3.9%
12.90 kg / $ 0.00
 
Yeast
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
16 - 35 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 224 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein rest Infusion -- 54 °C 15 min
Sacch rest Infusion -- 64 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 32.3
Mash volume with grains 40.8
Grain absorption losses -12.9
Remaining sparge water volume (equipment estimates 25 L) 27.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 43.4 L) 46
Boil off losses -1.4
Post boil Volume 42
Going into fermentor 42
Total: 59.8  
Equipment Profile Used: System Default
 
Notes

Brew mash for CocoMango Pineapple x2
Mash @ 65C as normal.
Mash out @ 74C.

-SG of < 1.040 (dilute down if necessary)
-boil 15 min
-draw off half of batch; 25 Liters
-cooling into largest glass carboy @ 32-35*C.
-Ensure glass carboy is purged with CO2. No O2 in vessel.
-Adjust pH to 4.5 with phosphoric acid.
-Pitch Lactobacillus
-Hold temp for 24-48 hrs until pH of 3.5 -3.8 is reached. Ideal pH 3.6
-


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  • Last Updated: 2017-07-07 09:22 UTC