Hoppy Mango Kettle Sour

173 calories
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 25 liters
Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Source: AnteK
Rating:
51

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1.053
1.008
5.96%
10.12
5.04
n/a
Fermentables
Amount Fermentable PPG °L Bill %
2 kgGerman - Pale Ale2 kg Pale Ale392.346%
2 kgGerman - Pale Wheat2 kg Pale Wheat391.546%
250 gGerman - Carapils250 g Carapils351.35.7%
100 gMelanoidin - BestMälz 100 g Melanoidin - BestMälz 33692.3%
4.35 kg Total      
Hops
Amount Variety Type AA Use Time IBU
5 gWarrior5 g Warrior HopsPellet16Boil60 min10.12
50 gMosaic50 g Mosaic HopsPellet12.5Boil0 min
50 gcitra50 g citra HopsPellet11Boil0 min
Mash Guidelines
Amount Description Type Temp Time
27 LTemperature50 C0 min
0 LB-amilaseInfusion62 C35 min
0 LA- amilaseInfusion72 C35 min
0 LMash 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
Amount:
1
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21.1 - 29.4 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P)
206 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-
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
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 27l.

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

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˚
2 kg Mango pure in hopbag

Final PH: 3.4/3.6

CO2 level 2.8 vols.
Photos
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View Count: 4055
Brew Count: 4
Last Updated: 2018-07-21 19:18 UTC
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Brewbert 07/14/2018 at 09:41pm
Looks great. Curious though why the feel for need of A-Amylese when there so much pale malt. Also don't you find the B-amylese will bring the gravity down way too low?


AnteK 07/15/2018 at 01:50pm
@Brewbert
Hi buddy,
The intention is to leave it with the graphic low even, it is like a Brut...
Cheers!



Brewbert 07/21/2018 at 07:18pm
5 of 5

Ahh gotcha. I will aim for a lower FG then. Last time i used B-amylese i was 0.994. Crazy low. Thanks


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