Catharina Sour de Mango con Naranja - Beer Recipe - Brewer's Friend

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Catharina Sour de Mango con Naranja

146 calories 13.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 30 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 21.88 liters
Post Boil Size: 20.83 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Iván Barenboim
Calories: 146 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Monday April 19th 2021
1.048
1.009
5.2%
5.4
4.8
5.5
2,111.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.80 kg AR - Pale Ale2.8 kg Pale Ale 115.00 € / kg
322.00 € 		37 3.5 39.4%
2 kg Weyermann - Pale Wheat2 kg Pale Wheat 290.00 € / kg
580.00 € 		36 2 28.2%
1.30 kg Mango1.3 kg Mango - (late fermenter addition) 400.00 € / kg
520.00 € 		4.95 0 18.3%
1 kg Orange juice1 kg Orange juice - (late fermenter addition) 100.00 € / kg
100.00 € 		4.8 0 14.1%
7.10 kg / 1,522.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Apollo5 g Apollo Hops 5.10 € / g
25.50 € 		Pellet 17 Boil 15 min 5.4 100%
5 g / 25.50 €
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.10 g Citric acid Water Agt Mash 1 hr.
2 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.
2.30 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
0.50 Each
Cost:
427.00 € / each
213.50 €
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 125 B cells required
Lallemand - WILDBREW™ SOUR PITCH
Amount:
0.25 Each
Cost:
1,400.00 € / each
350.00 €
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
30 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 125 B cells required
563.50 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.81 bar       Temp: 5 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Rubia maltosa
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55.7 0.3 57.6 106 56.3 4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.2 L Macerado Infusion 20 °C 64 °C 50 min
Recirculado Vorlauf 64 °C 72 °C 10 min
13 L Lavado Fly Sparge 72 °C 77 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.4
Mash volume with grains (equipment estimates 17.4 L) 17.6
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 15 L) 13.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.7 L) 21.9
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 20.8
Top off amount 0.2
Going into fermentor 21
Total: 27.6  
Equipment Profile Used: System Default
"Catharina Sour de Mango con Naranja" Fruit Beer recipe by Iván Barenboim. All Grain, ABV 5.23%, IBU 5.4, SRM 4.79, Fermentables: (Pale Ale, Pale Wheat, Mango, Orange juice) Hops: (Apollo) Other: (Calcium Chloride (dihydrate), Citric acid, Gypsum, Whirlfloc / 52.11 Grams, Wyeast - Beer Nutrient)
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  • Last Updated: 2024-06-23 08:21 UTC