Mango Sour Witbier - Beer Recipe - Brewer's Friend

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Mango Sour Witbier

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Sunday May 30th 2021
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Hank’s Hefeweizen

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OG: 1.048 FG: 1.012 ABV: 4.7% IBU: 0

1.049
1.012
4.9%
0.0
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - White Wheat6 lb White Wheat 40 2.8 60%
4 lb US - Pale 2-Row4 lb Pale 2-Row 37 1.8 40%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 0 min 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Lactic Acid Water Agt Mash 0 min.
 
Yeast
- 1056
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
3.75 gal Strike 151 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 158 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains (equipment estimates 4.05 g | 16.2 qt) 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.27 g | 17.1 qt) 4.25 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.52 g | 26.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5 20  
Top off amount 0.5 2  
Going into fermentor 5.5 22  
Total: 8 32
Equipment Profile Used: System Default
 
Notes

Morebeer Hefeweizen kit, soured for OLY605 for three days, pitched double batch of Whitelabs 1056 (because we had it).

OG before pitch 1.047 Pitch Temp 69 degrees. Fermentation 68

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  • Public: Yup, Shared
  • Last Updated: 2021-05-31 13:58 UTC