Hoppy Mango Sour AA AB (18) - Beer Recipe - Brewer's Friend

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Hoppy Mango Sour AA AB (18)

178 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 9.2 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 178 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Monday November 22nd 2021
1.059
1.008
6.8%
41.8
7.2
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
650 g United Kingdom - Maris Otter Pale650 g Maris Otter Pale 38 3.75 41.9%
400 g United Kingdom - Wheat400 g Wheat 37 2 25.8%
100 g German - Carapils100 g Carapils 35 1.3 6.5%
50 g German - Acidulated Malt50 g Acidulated Malt 27 3.4 3.2%
75 g Corn Sugar - Dextrose75 g Corn Sugar - Dextrose 42 0.5 4.8%
75 g Honey Malt75 g Honey Malt 37 25 4.8%
200 g Flaked Oats200 g Flaked Oats 33 2.2 12.9%
1,550 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 g Warrior1 g Warrior Hops Pellet 16 Boil 60 min 9.54 3%
6 g Mosaic6 g Mosaic Hops Pellet 12.5 Whirlpool 0 min 15 18.2%
6 g Yakima Valley Hops - BRU-16 g BRU-1 Hops Pellet 14.4 Whirlpool 0 min 17.28 18.2%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Dry Hop 10 days 30.3%
10 g Yakima Valley Hops - BRU-110 g BRU-1 Hops Pellet 14.4 Dry Hop 10 days 30.3%
33 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.52 g Gypsum Water Agt Mash 1 hr.
0.30 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 54 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.8 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 L Strike 69 °C 67 °C 60 min
3.2 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 4.4
Mash volume with grains (equipment estimates 5.3 L) 5.4
Grain absorption losses -1.5
Remaining sparge water volume (equipment estimates 8.6 L) 7.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 10.7 L) 9.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 5
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.1
Going into fermentor 5
Total: 11.5  
Equipment Profile Used: System Default
 
Notes

500g Mango Puree and 0.52g yeast nutrient @ 15 mins

Used Malted Flaked Oats

SG: 1058
FG: 1012

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  • Last Updated: 2021-12-11 13:25 UTC