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Hoppy Mango Kettle Sour

173 calories
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Source: AnteK
Rating:
51

Calories: 173 calories (Per 355mL)
Share: <EMBED>
1.053
1.008
5.96%
10.12
5.04
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
2 kg German - Pale Ale2 kg Pale Ale 39 2.3 46%
2 kg German - Pale Wheat2 kg Pale Wheat 39 1.5 46%
250 g German - Carapils250 g Carapils 35 1.3 5.7%
100 g Melanoidin - BestMälz 100 g Melanoidin - BestMälz 33 69 2.3%
4.35 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
5 g Warrior5 g Warrior Hops Pellet 16 Boil 60 min 10.12
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Boil 0 min
50 g citra50 g citra Hops Pellet 11 Boil 0 min
 
Mash Guidelines
Amount Description Type Temp Time
27 LTemperature50 °C0 min
0 LB-amilaseInfusion62 °C35 min
0 LA- amilaseInfusion72 °C35 min
0 LMash out--78 °C15 min
 
Other Ingredients
Amount Name Type Use Time
1 each Yeast Nutrient Fining Boil 10 min.
2 kg Mango pure Other Secondary 5 days
 
Yeast
Amount:
1
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 206 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced       CO2 Level: 2.8 Volumes
 
Target Water Profile: NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
96 12 28 128 70 27
27L RO total Water

8grm - Calcium chloride to the mash
3 grm - Calcium Sulfate to the boil
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 9.7 38.8  
Grain absorption losses -2.4 -9.6  
Starting boil volume 7.3 29.2  
Boil off losses -1.75 -7  
Hops absorption losses -0 -0  
Amount going into fermentor 5.55 22.2  
Total: 9.7 38.8
 
Notes
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 27l.

28l to mash / Mash PH 5.3/5.4
No sparge

After mash is complete add (lactic acid) until Wort P.H = 4.5
Add Lactobacillus or 200 grm of milled pilsen malt in a hopbag, leave the wort at 40C˚for 24/30 hr. until Ph drops to 3.3/3.4
Time to boil for 70 min

Chill the wort at 22C˚, aerate the with pure oxygen or filtered air and pitch the yeast. Ferment at 22c˚"7/10 days"

Dry Hop "5 days" 22c˚
2 kg Mango pure in hopbag

Final PH: 3.4/3.6

CO2 level 2.8 vols.
This recipe is shared.
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View Count: 7379
Brew Count: 8
Last Updated: 2018-07-21 19:18 UTC