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Hoppy Mango Kettle Sour

172.48 calories 14.13 g 330 ml
Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Source: AnteK
Rating:
52

Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Wednesday November 1st 2017
1.053
1.008
5.96%
10.12
5.04
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Pale Ale2 kg Pale Ale 39 2.3 46%
2 kg German - Pale Wheat2 kg Pale Wheat 39 1.5 46%
250 g German - Carapils250 g Carapils 35 1.3 5.7%
100 g Melanoidin - BestMälz 100 g Melanoidin - BestMälz 33 69 2.3%
4.35 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Warrior5 g Warrior Hops Pellet 16 Boil 60 min 10.12 4.8%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Boil 0 min 47.6%
50 g citra50 g citra Hops Pellet 11 Boil 0 min 47.6%
105 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
27 L Temperature 50 °C 0 min
B-amilase Infusion 62 °C 35 min
A- amilase Infusion 72 °C 35 min
Mash out -- 78 °C 15 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Yeast Nutrient Fining Boil 10 min.
2 kg Mango pure Other Secondary 5 days
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 206 B cells required
0.00 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.

Recipe Photos
Last Updated and Sharing
 
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Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-07-21 19:18 UTC
Discussion about this recipe:
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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


mjd857 01/10/2019 at 04:57pm



Dino Beer Project 02/17/2020 at 04:07pm
Hello! Looks really great :-) I plan to try your recipe next week... Just a little question. The Mosaic and the citra at 0 minutes, is it in hopstand or in dry hop?


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