Mango Philly Sour Test - Beer Recipe - Brewer's Friend

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Mango Philly Sour Test

139 calories 11.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.45 gallons
Post Boil Size: 6.32 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 139 calories (Per 12oz)
Carbs: 11.1 g (Per 12oz)
Created: Sunday April 11th 2021
1.043
1.006
4.8%
18.8
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb US - Pale 2-Row8 lb Pale 2-Row 37 1.8 61.2%
2 lb Grain Millers - Flaked Oats2 lb Flaked Oats 34.6 1.5 15.3%
3.06 lb Mango3.0625 lb Mango - (late fermenter addition) 4.95 0 23.4%
13.06 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 20 min 7.07 16.7%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 60 min 11.68 16.7%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Dry Hop Day 7 66.7%
3 oz / $ 0.00
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
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
4.25 gal Strike 161 °F 152 °F --
3.75 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.7 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 4.25 17  
Mash volume with grains (equipment estimates 4.87 g | 19.5 qt) 5.05 20.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.11 g | 20.4 qt) 4.7 18.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.86 g | 31.4 qt) 7.45 29.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6.32 25.3  
Top off amount 0.18 0.7  
Going into fermentor 6.5 26  
Total: 8.95 35.8
Equipment Profile Used: System Default
"Mango Philly Sour Test" Experimental Beer recipe by Brewer #264279. All Grain, ABV 4.84%, IBU 18.75, SRM 2.93, Fermentables: (Pale 2-Row, Flaked Oats, Mango) Hops: (Cascade, Amarillo)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-11-14 12:31 UTC