Hoppy Mango Kettle Sour - Beer Recipe - Brewer's Friend

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Hoppy Mango Kettle Sour

161 calories 15.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 30 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Tuesday November 7th 2017
1.049
1.011
5.0%
21.3
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb German - Pilsner5.5 lb Pilsner 38 1.6 52.7%
2.50 lb German - Pale Wheat2.5 lb Pale Wheat 39 1.5 24%
18 oz Flaked Oats18 oz Flaked Oats 33 2.2 10.8%
9 oz German - Carapils9 oz Carapils 35 1.3 5.4%
10.50 oz Canadian - Honey Malt10.5 oz Honey Malt 37 25 6.3%
1.50 oz German - Acidulated Malt1.5 oz Acidulated Malt 27 3.4 0.9%
167 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Warrior0.4 oz Warrior Hops Pellet 16 First Wort 0 min 18.45 9.1%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Whirlpool at 158 °F 30 min 1.07 22.7%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Whirlpool 30 min 1.78 22.7%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop 5 days 22.7%
1 oz galaxy1 oz galaxy Hops Pellet 11 Dry Hop 5 days 22.7%
4.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Yeast Nutrient Fining Boil 10 min.
5 lb Mango pure Other Secondary 5 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 207 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced       CO2 Level: 2.8 Volumes
 
Target Water Profile
Asheville, NC City Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 4 14 14 0 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
B-amilase Infusion -- 149 °F 90 min
Mash out Infusion -- 172 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.39 g | 33.6 qt) 8.55 34.2  
Mash volume with grains (equipment estimates 9.23 g | 36.9 qt) 9.39 37.6  
Grain absorption losses -1.3 -5.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.84 g | 27.4 qt) 7 28  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 6.08 24.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Volume into fermentor 6 24  
Total: 8.55 34.2
Equipment Profile Used: System Default
 
Notes

BIAB
(Hoppy Juice, tart, sour, its a cloudy beer!)

Mash PH 5.3/5.4
No sparge

After mash is complete add lactic acid until Wort P.H = 4.5
Add Lactobacillus (32 oz. Mango GoodBelly) until Ph drops to 3.3/3.4
Time to boil for 70 min and then cool to 180˚ add Amarilo and Citra Hops for 30 min at Whrilpool hopping

Chill the wort, aerate, and pitch the yeast. Ferment for 7/10 days

Dry Hop 5 days
1 oz Amarilo
1 oz Galaxy
5lbs Mango

Final PH: 3.4/3.6

CO2 level 2.8 vols.

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  • Last Updated: 2017-11-15 22:44 UTC