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Snout Juice Mango Sour

141 calories 15 g 330 ml
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Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 30 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 57% (brew house)
Source: https://homebrewingaustralia.net/recipe-dry-hopped-kettle-soured-ale/
Calories: 141 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Friday November 15th 2019
1.046
1.012
4.5%
7.2
4.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.70 kg New Zealand - Pilsner Malt2.7 kg Pilsner Malt 37.3 1.93 48%
2.70 kg New Zealand - Wheat Malt2.7 kg Wheat Malt 35.4 2.13 48%
0.22 kg New Zealand - Munich Malt0.22 kg Munich Malt 36.8 7.87 3.9%
5.62 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 11.2 Boil 45 min 7.17 4.8%
25 g Citra25 g Citra Hops Pellet 13.5 Boil 0 min 23.8%
25 g Galaxy25 g Galaxy Hops Pellet 13.6 Boil 0 min 23.8%
25 g Citra25 g Citra Hops Pellet 13.5 Dry Hop 3 days 23.8%
25 g Galaxy25 g Galaxy Hops Pellet 13.6 Dry Hop 3 days 23.8%
105 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Brewtan B Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.25 tsp Pottasium metabisulphite Water Agt Mash 1 hr.
1 tsp Yeast nutrient Water Agt Boil 15 min.
0.50 tsp Brewtan B Water Agt Boil 10 min.
1.50 kg Frozen mango Flavor Secondary 4 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.75 Volumes
 
Target Water Profile
Snout Juice Mango Sour Ale
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
2g Gypsum
4g Calcium chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31 L Infusion 70 °C 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 30.6 L) 35
Mash volume with grains (equipment estimates 34.4 L) 38.7
Grain absorption losses -5.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.1 L) 28.5
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 22.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 22.5 L) 21
Total: 35  
Equipment Profile Used: System Default
 
Notes

Batch #1 - (Eff.: 57%, Att.: 72%, ABV: 4.5%)
21/11/19 - Mashed Thursday afternoon, for Saturday afternoon boil

  • 13 ml of Lactic acid added to bring pH down to pH 4.7 then added 2/3 of a little tub of yogurt and left in heat wrap without temp control.
    23/11/19 - pH 3.79 after 44 hrs, tastes mildly sour with slight funk aroma, could be a bit more sour next time, boiled for 30.
    30/11/19 - Dry hopped, SG: 1012.
    3/12/19 - Added 1.5kg frozen mango
    8/12/19 - Kegged and carbed
    15/12/19 - Lots of lemon and lime citrus flavours, could do with a bit more gas, not a heap of mango up front but subtle hint in the middle.
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  • Last Updated: 2019-12-15 06:48 UTC