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Mango Sour

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27.15 liters
Post Boil Size: 23.74 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 96%
Calories: 191 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)

Created: Monday March 8th 2021

40th Bday beer

by JabeerIni

OG: 1.053 FG: 1.009 ABV: 5.7% IBU: 32

New Zealand IPA

by realOG

OG: 1.065 FG: 1.016 ABV: 6.5% IBU: 37

Original Gravity:

1.063

Final Gravity:

1.009

ABV (standard):

7.0%

IBU (tinseth):

37.3

SRM (morey):

4.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	German - Pale Ale5 kg Pale Ale	39	2.3	82.1%
290 g	German - Carapils290 g Carapils	35	1.3	4.8%
300 g	Weyermann - Acidulated300 g Acidulated	27	3.4	4.9%
0.50 kg	Flaked Oats0.5 kg Flaked Oats	33	2.2	8.2%
6.09 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Mosaic (12.5 AA)50 g Mosaic (12.5 AA) Hops	Pellet	12.5	Whirlpool at 95 °C	15 min	11.36	33.3%
50 g	Barth-Haas - Sabro (14 AA)50 g Barth-Haas - Sabro (14 AA) Hops	Pellet	14	Whirlpool at 100 °C	0 min	12.73	33.3%
20 g	Barth-Haas - Sabro (14 AA)20 g Barth-Haas - Sabro (14 AA) Hops	Pellet	14	Dry Hop	4 days		13.3%
20 g	Mosaic (12.5 AA)20 g Mosaic (12.5 AA) Hops	Pellet	12.5	Dry Hop	4 days		13.3%
10 g	Mosaic10 g Mosaic Hops	Pellet	12.5	Boil	60 min	13.25	6.7%
150 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
70 g	Mosaic (12.5 AA) (Pellet) 70 g Mosaic (12.5 AA) (Pellet) Hops	11.36	46.6%
70 g	Barth-Haas - Sabro (14 AA) (Pellet)	12.73	46.6%
10 g	Mosaic (Pellet) 10 g Mosaic (Pellet) Hops	13.25	6.7%
150 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
19.2 L	B- amilase	Strike	57 °C	62 °C	35 min
	A- amilase	Infusion	--	72 °C	35 min
	Mash out	Infusion	--	76 °C	10 min
12.5 L		Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 3.2 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Yeast Nutrient	Fining	Boil	10 min.
2 kg	Mango	Water Agt	Primary	0 min.
8 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
5 ml	Lactic Acid	Water Agt	Primary	0 min.

Yeast

Lallemand - WildBrew Philly Sour

Amount:	2 Each	Cost:
Attenuation (avg):	85%	Flocculation:	High
Optimum Temp:	20 - 25 °C	Starter:	Yes
Fermentation Temp:	22 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 255 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.8 Volumes

Target Water Profile

Balanced Profile

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

Notes

After mash is complete add (lactic acid) until Wort P.H = 4.5

Last Updated and Sharing

808

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Brews

Public: Yup, Shared
Last Updated: 2021-03-08 14:52 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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