Passion Mango Sour - Beer Recipe - Brewer's Friend

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Passion Mango Sour

160 calories 17.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 20 minute extended hop boil time
Calories: 160 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Tuesday March 28th 2023
1.052
1.014
4.9%
11.4
3.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.10 kg Voyager Craft Malt - Atlas Latrobe2.1 kg Atlas Latrobe 37.6 2.03 31.6%
1.10 kg Voyager Craft Malt - Winter Wheat Janz1.1 kg Winter Wheat Janz 38.8 2.54 16.5%
0.70 kg Gladfield - Harraways Flaked Wheat0.7 kg Harraways Flaked Wheat 35.4 1.6 10.5%
0.30 kg Gladfield - Chit Malt0.3 kg Chit Malt 27 1.52 4.5%
0.20 kg Gladfield - Sour Grapes Acid Malt0.2 kg Sour Grapes Acid Malt 12.4 2.03 3%
0.25 kg Lactose (Milk Sugar)0.25 kg Lactose (Milk Sugar) 41 1 3.8%
1 kg Passionfruit1 kg Passionfruit 5 0 15%
1 kg Mango1 kg Mango 4.95 0 15%
6.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 11 Boil 10 min 11.37 100%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Brisbane Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
13 5 2 13 37 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Temperature -- 60 °C 30 min
Temperature -- 70 °C 30 min
17 L Batch Sparge -- 65 °C 20 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 30 L) 31.7
Mash volume with grains (equipment estimates 32.9 L) 34.6
Grain absorption losses -4.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.1
Pre boil volume (equipment estimates 26.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Volume into fermentor 21
Total: 31.7  
Equipment Profile Used: System Default
"Passion Mango Sour" Fruit Beer recipe by CrabbyPatty. BIAB, ABV 4.94%, IBU 11.37, SRM 3.65, Fermentables: (Atlas Latrobe, Winter Wheat Janz, Harraways Flaked Wheat, Chit Malt, Sour Grapes Acid Malt, Lactose (Milk Sugar), Passionfruit, Mango) Hops: (Magnum) Other: (Epsom Salt)
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  • Public: Yup, Shared
  • Last Updated: 2023-04-04 15:09 UTC