Mango Sour - Beer Recipe - Brewer's Friend

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Mango Sour

199 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 1 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 199 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Sunday July 12th 2020
1.061
1.010
6.7%
16.3
4.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 71.4%
3 lb American - Red Wheat3 lb Red Wheat 38 2.5 21.4%
0.75 lb Cane Sugar0.75 lb Cane Sugar - (late boil kettle addition) 46 0 5.4%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 1.8%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool at 155 °F 20 min 16.28 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 lb Mango Puree Flavor Kegging 1 min.
2 tsp Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Temp: 37 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Cleveland Ohio
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.1 gal Strike 165 °F 148 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.14 16.6  
Mash volume with grains 5.2 20.8  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 3.56 g | 14.2 qt) 3.77 15.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.79 g | 23.2 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -0.03 -0.1  
Post boil Volume (equipment estimates 5.83 g | 23.3 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.93 g | 23.7 qt) 5.75 23  
Total: 7.91 31.6
Equipment Profile Used: System Default
"Mango Sour" Specialty Fruit Beer recipe by Reeder. All Grain, ABV 6.68%, IBU 16.28, SRM 4.24, Fermentables: (Pale 2-Row, Red Wheat, Cane Sugar, Acidulated Malt) Hops: (Mosaic) Other: (Mango Puree, Calcium Chloride (anhydrous), Gypsum)
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  • Public: Yup, Shared
  • Last Updated: 2020-07-12 15:17 UTC