Passion fruit mango sour v 3 - Beer Recipe - Brewer's Friend

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Passion fruit mango sour v 3

155 calories 14.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 155 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Wednesday June 30th 2021
1.051
1.010
5.5%
10.9
4.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Crisp Malting - Finest Maris Otter4 kg Finest Maris Otter 38 3 75.5%
0.80 kg Gladfield - Wheat Malt0.8 kg Wheat Malt 38.8 2.13 15.1%
0.50 kg Flaked Corn0.5 kg Flaked Corn 40 0.5 9.4%
5.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Cascade16 g Cascade Hops Pellet 7 Boil 60 min 10.88 11.4%
30 g Ella30 g Ella Hops Pellet 14.8 Boil 0 min 21.4%
44 g Amarillo44 g Amarillo Hops Pellet 8.6 Boil 0 min 31.4%
50 g Cascade50 g Cascade Hops Fresh 7 Boil 0 min 35.7%
140 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
0.50 each Whirlfloc Fining Boil 10 min.
5 g Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
White Labs - Brettanomyces Lambicus WLP653
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
29 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
White Labs - Pediococcus damnosus
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
13 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
ro water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Steeping 67 °C 65 °C 60 min
5 L Decoction 100 °C 100 °C 30 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 39.6 L) 36.2
Mash volume with grains (equipment estimates 43.1 L) 39.7
Grain absorption losses -5.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.4 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 27
Volume into fermentor 27
Total: 36.2  
Equipment Profile Used: System Default
"Passion fruit mango sour v 3" Fruit Beer recipe by norriseio. BIAB, ABV 5.46%, IBU 10.88, SRM 4.07, Fermentables: (Finest Maris Otter, Wheat Malt, Flaked Corn) Hops: (Cascade, Ella, Amarillo) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Lactic acid, Whirlfloc, Yeast Nutrient)
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  • Public: Yup, Shared
  • Last Updated: 2021-07-01 02:53 UTC