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Hoppy Mango Kettle Sour

Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 25 liters
Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: AnteK
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1.051
1.012
5.19%
19.2
4.97
Fermentables
Amount Fermentable PPG °L Bill %
2.5 kgGerman - Pilsner2.5 kg Pilsner381.654.5%
1 kgGerman - Pale Wheat1 kg Pale Wheat391.521.8%
500 gFlaked Oats500 g Flaked Oats332.210.9%
250 gGerman - Carapils250 g Carapils351.35.4%
300 gCanadian - Honey Malt300 g Honey Malt37256.5%
40 gGerman - Acidulated Malt40 g Acidulated Malt273.40.9%
4.59 kg Total      
Hops
Amount Variety Type AA Use Time IBU
8 gWarrior8 g Warrior HopsPellet16Boil60 min16.48
25 gAmarillo25 g Amarillo HopsPellet8.6Whirlpool at 70 °C30 min1.02
25 gGalaxy25 g Galaxy HopsPellet14.25Whirlpool at °C30 min1.7
25 gAmarillo25 g Amarillo HopsPellet8.6Dry Hop5 days
25 ggalaxy25 g galaxy HopsPellet11Dry Hop5 days
Mash Guidelines
Amount Description Type Temp Time
27 LTemperature50 C--
--B-amilaseInfusion65 C90 min
--Mash outInfusion78 C15 min
Other Ingredients
Amount Name Type Use Time
1 eachYeast Nutrient1 each Yeast NutrientFiningBoil10 min.
2 kgMango pure2 kg Mango pureOtherSecondary5 days
Yeast
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
17.8 - 23.3 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P)
199 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced       CO2 Level: 2.8 Volumes
Target Water Profile: NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
147 10 8 176 142 27
27L RO total Water

10grm - Calcium chloride to the mash
3 grm - Calcium Sulfate to the boil
Mash Chemistry and Brewing Water Calculator
Notes
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 27l.
(Hoppy Juice, tart, sour, its a cloudy beer!)

28l to mash / Mash PH 5.3/5.4
No sparge

After mash is complete add (lactic acid) until Wort P.H = 4.5
Add Lactobacillus or 200 grm of milled pilsen malt in a hopbag, leave the wort at 40C˚for 24/30 hr. until Ph drops to 3.3/3.4
Time to boil for 70 min and then cool to 80c˚ add Amarilo and Citra Hops for 30 min at Whrilpool hopping

Chill the wort at 20C˚, aerate the with pure oxygen or filtered air and pitch the yeast. Ferment at 18c˚"7/10 days"

Dry Hop "5 days" 22c˚
25 grm Amarilo
25 grm Galaxy
2 kg Mango pure in hopbag

Final PH: 3.4/3.6

CO2 level 2.8 vols.
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View Count: 2392
Brew Count: 3
Last Updated: 2017-11-01 18:26 UTC
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