mango guava berliner-SOUR - Beer Recipe - Brewer's Friend

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mango guava berliner-SOUR

157 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.160 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Friday April 17th 2020
1.048
1.010
5.0%
11.2
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pilsner6 lb Pilsner 37 1.8 63.2%
2.50 lb Grain Millers - Rolled Oats2.5 lb Rolled Oats 33 2.2 26.3%
1 lb American - Red Wheat1 lb Red Wheat 38 2.5 10.5%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Azacca1 oz Azacca Hops Pellet 15 Whirlpool 15 min 11.24 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Oregon Fruit - Blackberry Other Secondary 5 days
2 lb mango Water Agt Secondary --
4 lb guava Water Agt Mash --
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 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
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Mash volume with grains (equipment estimates 0.79 g | 3.1 qt) 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume 0.88 3.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 3 12  
Boil off losses -1.5 -6  
Post boil Volume 1.5 6  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 3.54 14.2  
Going into fermentor 5 20  
Total: 4.44 17.8
Equipment Profile Used: System Default
 
Notes

MASH 156F-AFTER BOIL FOR ONLY 5 TO 10 MIN.
COOL TO 95F AND AD GOODBELLY AROUND 100BI



MANGO GOODBELLY TO KETTLE SOUR HELD AT 95F FOR 48 HOURS
OR UNTIL PH AROUND 3.32- AFTER BOIL FOR 1 HOUR

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  • Last Updated: 2020-04-17 01:52 UTC