HEAVY MANGO SOUR #1 - Beer Recipe - Brewer's Friend

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HEAVY MANGO SOUR #1

163 calories 16.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 10.5 liters (fermentor volume)
Pre Boil Size: 16.31 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 163 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Monday April 10th 2023
1.053
1.013
5.2%
25.0
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,000 g Crisp Malting - Europils Malt1000 g Europils Malt 37.5 1.87 14.9%
1,000 g Simpsons - Wheat Malt1000 g Wheat Malt 36.576 2.8 14.9%
200 g Simpsons - Oat Malt200 g Oat Malt 28 2 3%
250 g Maltodextrin250 g Maltodextrin 39 0 3.7%
150 g Cane Sugar150 g Cane Sugar 46 0 2.2%
100 g German - Acidulated Malt100 g Acidulated Malt 27 3.4 1.5%
4,000 g Mango4000 g Mango - (late fermenter addition) 4.95 0 59.7%
6,700 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Nelson Sauvin5 g Nelson Sauvin Hops Pellet 11.5 Boil 60 min 16.07 19.2%
14 g Azacca14 g Azacca Hops Pellet 7 Hop Stand 0 min 4.67 53.8%
7 g Citra7 g Citra Hops Pellet 12.8 Hop Stand 0 min 4.27 26.9%
26 g / $ 0.00
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 48 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
11 3.5 10 14 11 25
1 tsp Ca.
1 Campden Tablet.
Added Mango on day 4 of fermentation.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion 65 °C 65 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 8.4
Mash volume with grains 9.9
Grain absorption losses -2.3
Remaining sparge water volume (equipment estimates 10.9 L) 10.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 16.3 L) 16.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 10.6
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 10.5
Total: 19.2  
Equipment Profile Used: System Default
"HEAVY MANGO SOUR #1" Fruit Beer recipe by Brewer #389980. All Grain, ABV 5.23%, IBU 25.01, SRM 4.06, Fermentables: (Europils Malt, Wheat Malt, Oat Malt, Maltodextrin, Cane Sugar, Acidulated Malt, Mango) Hops: (Nelson Sauvin, Azacca, Citra)
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  • Last Updated: 2023-04-28 10:50 UTC