Mango/Maracuya Catharina Sour
127 calories
10.9 g
330 ml
Fermentables
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
2 kg |
Weyermann - Pale Wheat2 kg Pale Wheat |
230.00 € / kg
460.00 € |
36 |
2 |
35.1% |
0.50 kg |
Mango0.5 kg Mango - (late fermenter addition) |
540.00 € / kg
270.00 € |
4.95 |
0 |
8.8% |
1 kg |
Passionfruit1 kg Passionfruit - (late fermenter addition) |
350.00 € / kg
350.00 € |
5 |
0 |
17.5% |
2.20 kg |
US - American - Pale2.2 kg American - Pale |
70.00 € / kg
154.00 € |
37 |
3.5 |
38.6% |
5.70 kg / 1,234.00 €
|
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
5 g |
Apollo5 g Apollo Hops |
5.10 € / g
25.50 € |
Pellet |
18 |
Boil
|
15 min |
5.82 |
100% |
5 g
/ 25.50 €
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
5 g |
Apollo (Pellet) 5 g Apollo (Pellet) Hops |
5.10 € / g
25.50 € |
5.82 |
100% |
5 g
/ 25.50 €
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
2.80 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
1 hr. |
3.23 ml |
Citric acid
|
|
Water Agt |
Mash |
1 hr. |
1 g |
Epsom Salt
|
|
Water Agt |
Mash |
1 hr. |
1.50 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
3 g |
Whirlfloc / 52.11 Grams
|
|
Water Agt |
Boil |
10 min. |
0.10 g |
Wyeast - Beer Nutrient
|
|
Water Agt |
Boil |
10 min. |
1 g |
Citric acid
|
|
Water Agt |
Sparge |
1 hr. |
Priming
Method: co2
Amount: 0.81 bar
Temp: 5 °C
CO2 Level: 2.4 Volumes |
Target Water Profile
Rubia maltosa
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
13 L |
Macerado |
Infusion |
-- |
66 °C |
45 min |
|
Recirculado |
Vorlauf |
-- |
68 °C |
-- |
13 L |
Lavado |
Fly Sparge |
-- |
75 °C |
-- |
Starting Mash Thickness:
3 L/kg
Starting Grain Temp:
18 °C |
Quick Water Requirements
Water |
Liters |
Strike water volume at mash thickness of 3 L/kg
|
12.6 |
Mash volume with grains (equipment estimates 14 L)
|
15.4 |
Grain absorption losses
|
-4.2 |
Remaining sparge water volume (equipment estimates 15.5 L)
|
13.8 |
Mash Lauter Tun losses
|
-0.9 |
Pre boil volume (equipment estimates 23 L)
|
21.3 |
Boil off losses
|
-2.9 |
Hops absorption losses (first wort, boil, aroma)
|
-0 |
Post boil Volume
|
20.1 |
Top off amount
|
1.4 |
Going into fermentor
|
21.5 |
Total:
|
26.4
|
Equipment Profile Used: |
System Default |
"Mango/Maracuya Catharina Sour" Fruit Beer recipe by Iván Barenboim. All Grain, ABV 4.54%, IBU 5.82, SRM 4.21, Fermentables: ( Pale Wheat, Mango, Passionfruit, American - Pale) Hops: (Apollo) Other: (Calcium Chloride (dihydrate), Citric acid, Epsom Salt, Gypsum, Whirlfloc / 52.11 Grams, Wyeast - Beer Nutrient)
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- Last Updated: 2024-06-23 08:21 UTC