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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: 1.041 (recipe based estimate)
Efficiency: 80% (brew house)
Source: AnteK
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1.048
1.010
5.01%
9.2
5.29
Fermentables
Amount Fermentable PPG °L Bill %
1.5 kgBelgian - Pale Ale1.5 kg Pale Ale383.437%
1.5 kgGerman - Pale Wheat1.5 kg Pale Wheat391.537%
500 gUnited Kingdom - Pilsen500 g Pilsen361.812.3%
250 gGerman - Carapils250 g Carapils351.36.2%
200 gFlaked Oats200 g Flaked Oats332.24.9%
100 gMelanoidin - BestMälz 100 g Melanoidin - BestMälz 33692.5%
4.05 kg Total      
Hops
Amount Variety Type AA Use Time IBU
7 gFalconer's Flight7 g Falconer's Flight HopsPellet10Boil60 min9.2
40 gFalconer's Flight40 g Falconer's Flight HopsPellet10Whirlpool at °C20 min
20 ggalaxy20 g galaxy HopsPellet11Dry Hop5 days
Mash Guidelines
Amount Description Type Temp Time
27 LTemperature50 C--
--B-amilaseInfusion60 C40 min
--A- amilaseInfusion70 C40 min
--Mash out--78 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 (avg):
85%
Flocculation:
Low
Optimum Temp:
21.1 - 29.4 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
0.75 (M cells / ml / ° P)
188 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 22C˚, aerate the with pure oxygen or filtered air and pitch the yeast. Ferment at 22c˚"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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Recipe QR Code
View Count: 2552
Brew Count: 4
Last Updated: 2018-01-05 19:09 UTC
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