Rhubarb Mango Sour Ale Beer Recipe | Extract Experimental Beer | Brewer's Friend
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Rhubarb Mango Sour Ale

66 calories 5.6 g 0.1 L
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Beer Stats
Method: Extract
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31.21 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 86% (steeping grains only)
Source: Allu
Calories: 66 calories (Per 0.1L)
Carbs: 5.6 g (Per 0.1L)
Created: Wednesday July 3rd 2024
1.071
1.012
8.0%
24.6
8.7
n/a
42.96
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Finland - Pale Ale Malt4 kg Pale Ale Malt 2.30 € / kg
9.20 € 		36 2 58.8%
2 kg Viking - Wheat Malt2 kg Wheat Malt 2.10 € / kg
4.20 € 		38 2.5 29.4%
500 g Viking - Caramel 100500 g Caramel 100 35 50.8 7.4%
300 g Weyermann - Acidulated300 g Acidulated 27 3.4 4.4%
6.80 kg / 13.40 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g El Dorado7 g El Dorado Hops Pellet 15.7 Boil 60 min 10.52 6.5%
50 g Citra50 g Citra Hops 89.00 € / kg
4.45 € 		Pellet 11 Hop Stand at 80 °C 30 min 6.6 46.7%
50 g Mosaic50 g Mosaic Hops 109.00 € / kg
5.45 € 		Pellet 12.5 Hop Stand at 80 °C 30 min 7.5 46.7%
107 g / 9.90 €
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Strike 65 °C 65 °C 20 min
Temperature 70 °C 70 °C 40 min
25 L Temperature 70 °C 78 °C 10 min
15 L Sparge 78 °C 78 °C 15 min
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Baking Soda 8.00 € / kg
0.02 € 		Water Agt Mash 1 hr.
4 ml Calcium Chloride (dihydrate) 39.50 € / L
0.16 € 		Water Agt Mash 1 hr.
1 g Chalk Water Agt Mash 1 hr.
10 g Citric acid 6.00 € / kg
0.06 € 		Water Agt Mash 1 hr.
3 g Epsom Salt 37.00 € / kg
0.11 € 		Water Agt Mash 1 hr.
2 g Gypsum 11.00 € / kg
0.02 € 		Water Agt Mash 1 hr.
1,000 g Rhubarb 0.01 € / kg
0.01 € 		Flavor Boil 30 min.
50 g Sweet Orange Peel 30.00 € / kg
1.50 € 		Flavor Boil 30 min.
10 g Fermaid K 118.00 € / kg
1.18 € 		Other Boil 10 min.
15 g Irish Moss 49.00 € / kg
0.74 € 		Fining Boil 10 min.
1.50 L Mango Sauce Flavor Secondary 10 days
2,500 g Rhubarb 0.01 € / kg
0.03 € 		Flavor Secondary 10 days
3.82 €
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
22 Grams
Cost:
0.72 € / g
15.84 €
Attenuation (custom):
89%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 216 B cells required
15.84 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 10 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Sour Ale
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 10 25 80 100 40
"Rhubarb Mango Sour Ale" Experimental Beer recipe by Allu. Extract, ABV 8.02%, IBU 24.63, SRM 8.74, Fermentables: (Pale Ale Malt, Wheat Malt, Caramel 100, Acidulated) Hops: (El Dorado, Citra, Mosaic) Other: (Baking Soda, Calcium Chloride (dihydrate), Chalk, Citric acid, Epsom Salt, Gypsum, Rhubarb, Sweet Orange Peel, Fermaid K, Irish Moss, Mango Sauce)
Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2025-02-05 23:00 UTC
NEW Water Requirements:
Rhubarb Mango Sour Ale
Equipment Profile Used

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Water Requirements:
Rhubarb Mango Sour Ale
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Recipe Cost € (EUR)
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.
Gallons
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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