Lemondrop/Mango Blonde Sour Ale 15Gal - Beer Recipe - Brewer's Friend

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Lemondrop/Mango Blonde Sour Ale 15Gal

177 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 16 gallons (fermentor volume)
Pre Boil Size: 19 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Russell Leu
Calories: 177 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Thursday February 22nd 2018
1.054
1.010
5.8%
27.7
4.4
5.7
18.58
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb US - Pale 2-Row30 lb Pale 2-Row 37 1.8 88.2%
2 lb Munich - Light 10L2 lb Munich - Light 10L 33 10 5.9%
2 lb American - Carapils (Dextrine Malt)2 lb Carapils (Dextrine Malt) 33 1.8 5.9%
34 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.33 oz Magnum0.333 oz Magnum Hops Pellet 11.9 Boil 60 min 4.89 2.9%
1 oz Lemondrop1 oz Lemondrop Hops Pellet 6 Boil 10 min 2.68 8.8%
4 oz Lemondrop4 oz Lemondrop Hops Pellet 6 Whirlpool 30 min 11.24 35.3%
4 oz Lemondrop4 oz Lemondrop Hops Pellet 6 Dry Hop 7 days 35.3%
2 oz Cascade2 oz Cascade Hops Pellet 9.9 Boil 10 min 8.86 17.6%
11.33 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlflock Fining Boil 15 min.
32 oz Goodbelly Mango Probiotic Other Other 0 min.
5 each Lemon Peel $ 0.50 / each
$ 2.50 		Herb Boil 10 min.
12 oz Olive Nation Mango Extract $ 1.34 / oz
$ 16.08 		Flavor Kegging 0 min.
$ 18.58
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 283 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.77 gal (71.1 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.77 gal (23.1 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.47 gal (61.88 qt). Suggest reducing strike water volume to 9.28 gal (37.12 qt) and adding 3.47 gal (13.88 qt) sparge/top-off. 12.75 51  
Strike water volume at mash thickness of 1.5 qt/lb 12.75 51  
Mash volume with grains 15.47 61.9  
Grain absorption losses -4.25 -17  
Remaining sparge water volume (equipment estimates 9.52 g | 38.1 qt) 10.75 43  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 17.77 g | 71.1 qt) 19 76  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 16.15 64.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 16 64  
Total: 23.5 94
Equipment Profile Used: System Default
 
Notes

Follow all brew steps, lauter to the kettle, and bring to a boil without hops to sanitize the wort. Chill back down to 110f and pitch the Goodbelly Mango Probiotic into the kettle and treat the kettle as a sanitary cellar vessel from here on forward. Bubble C02 through the wort to blanket the top of the wort and displace the oxygen. Cover the kettle with Saran or cellophane wrap. Hold wort at 110f for 24hr, tasting it until it has soured sufficiently. Target pH is 3.5 to 3.6 or to your taste. Complete the boil and hopping per schedule after souring. The probiotic can be found at Fred Meyer/Kroger

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  • Last Updated: 2021-05-28 18:38 UTC