Mango orange kettle sour - Beer Recipe - Brewer's Friend

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Mango orange kettle sour

149 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 38 liters (fermentor volume)
Pre Boil Size: 44 liters
Post Boil Size: 40 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 149 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Wednesday September 29th 2021
1.049
1.010
5.1%
31.9
8.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg German - Pilsner6.5 kg Pilsner 38 1.6 81.3%
0.50 kg German - Wheat Malt0.5 kg Wheat Malt 37 2 6.3%
1 kg Weyermann - CaraWheat1 kg CaraWheat 31 45 12.5%
8 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Azacca15 g Azacca Hops Pellet 15 Boil 45 min 14.51 15%
15 g Citra15 g Citra Hops Pellet 11 Boil 45 min 10.64 15%
35 g Azacca35 g Azacca Hops Pellet 15 Whirlpool at 80 °C 0 min 3.87 35%
35 g Citra35 g Citra Hops Pellet 11 Whirlpool at 80 °C 0 min 2.84 35%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 kg Mango Flavor Primary 2 days
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 162 B cells required
Wyeast - Lacto Brevis
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
16 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 162 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 29.2
Mash volume with grains 34.5
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 23.9 L) 23.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 44.2 L) 44
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 38.4 L) 40
Hops absorption losses (whirlpool, hop stand) -0.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 39.7 L) 38
Total: 52.9  
Equipment Profile Used: System Default
"Mango orange kettle sour" No Profile Selected beer recipe by Anonymous. All Grain, ABV 5.13%, IBU 31.85, SRM 8.38, Fermentables: (Pilsner, Wheat Malt, CaraWheat) Hops: (Azacca, Citra) Other: (Mango)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-09-29 08:52 UTC