Jamie Tartt Mango Sour Ale - Beer Recipe - Brewer's Friend

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Jamie Tartt Mango Sour Ale

148 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 527 gallons (ending kettle volume)
Pre Boil Size: 578.2 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Havoc Brewing Company
Hop Utilization: 99%
Calories: 148 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Monday May 1st 2023
1.045
1.011
4.5%
12.2
4.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
495 lb Rahr - Standard 2-Row495 lb Standard 2-Row 36.8 1.8 36.4%
330 lb Crisp Malting - Torrefied Wheat330 lb Torrefied Wheat 36.8 3 24.3%
110 lb Weyermann - Carafoam110 lb Carafoam 34.5 2.2 8.1%
425 lb Oregon Fruit - Mango Puree425 lb Mango Puree - (late fermenter addition) 6.75 1 31.3%
1,360 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 lb BSG - Magnum2 lb Magnum Hops Pellet 12.8 Boil 30 min 12.15 100%
2 lbs / $ 0.00
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 7817 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
SOURCE - HAVOC PITTSBORO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
368.5 gal Strike 163 °F 152 °F 60 min
308.2 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 529.7 gal (2118.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 517.7 gal (2070.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 425.43 gal (1701.7 qt) 350.63 1402.5  
Strike water volume at mash thickness of 1.5 qt/lb 350.63 1402.5  
Mash volume with grains 425.43 1701.7  
Grain absorption losses -116.88 -467.5  
Remaining sparge water volume 344.7 1378.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 529.7 g | 2118.8 qt) 578.2 2312.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.2 -4.8  
Post boil volume (equipment estimates 575.5 g | 2302 qt) 527 2108  
Estimated amount in fermentor 527 2108  
Total: 695.33 2781.3
Equipment Profile Used: System Default
"Jamie Tartt Mango Sour Ale" Specialty Fruit Beer recipe by Havoc Brewing Company. All Grain, ABV 4.54%, IBU 12.15, SRM 4.4, Fermentables: (Standard 2-Row, Torrefied Wheat, Carafoam, Mango Puree) Hops: (Magnum)
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  • Last Updated: 2024-05-24 15:18 UTC