mango sour 212 - Beer Recipe - Brewer's Friend

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mango sour 212

155 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 40 gallons (fermentor volume)
Pre Boil Size: 46 gallons
Post Boil Size: 24 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Monday March 15th 2021
1.047
1.011
4.7%
10.2
4.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
45 lb US - Pale 2-Row45 lb Pale 2-Row 37 1.8 65.6%
20 lb American - White Wheat20 lb White Wheat 40 2.8 29.1%
3.64 lb Honey Malt3.64 lb Honey Malt 37 25 5.3%
68.64 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.64 oz Azacca3.64 oz Azacca Hops Pellet 15 Boil 10 min 10.23 100%
3.64 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
54.55 lb frozen mango Water Agt Mash 0 min.
58.18 oz goodbelly probiotic drink (mango flavor) Water Agt Mash 0 min.
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.31 gal Strike 165 °F 152 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 25.64 gal (102.55 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 13.64 gal (54.55 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 27.8 gal (111.2 qt). Suggest reducing strike water volume to 6.51 gal (26.04 qt) and adding 15.8 gal (63.2 qt) sparge/top-off. 22.31 89.2  
Strike water volume at mash thickness of 1.3 qt/lb 22.31 89.2  
Mash volume with grains (equipment estimates 11.8 g | 47.2 qt) 27.8 111.2  
Grain absorption losses -8.58 -34.3  
Remaining sparge water volume (equipment estimates 12.16 g | 48.6 qt) 32.52 130.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 25.64 g | 102.5 qt) 46 184  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.5  
Post boil Volume 24 96  
Top off amount 16 64  
Going into fermentor 40 160  
Total: 54.83 219.3
Equipment Profile Used: System Default
 
Notes

bring to boil briefly, add 1 cap of lactic acid to adjust PH down to 4.5 cool to 85F and then sour in kettle for 24hrs using Goodbelly (lactobacilus plantarum) cover and seal pot well!

after 24hrs return to boil for 60 minutes adding hops for final 10 minutes

cool wort through plate chiller oxygenate wort and pitch yeast.

Thaw out mango and create puree in blender. Add puree to fermenting beer by day 3.

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  • Last Updated: 2021-04-29 00:45 UTC