Mango Sour - Beer Recipe - Brewer's Friend

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Mango Sour

111 calories 8.7 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 30 min
Batch Size: 12 liters (ending kettle volume)
Pre Boil Size: 13.82 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 111 calories (Per 330ml)
Carbs: 8.7 g (Per 330ml)
Created: Monday July 1st 2024
1.037
1.005
4.2%
10.5
5.3
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1,000 g Belgian - Wheat1000 g Wheat 38 3.31 50%
1,000 g Belgian - Pilsner1000 g Pilsner 37 2.77 50%
2,000 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Citra5 g Citra Hops Pellet 11 Boil 30 min 10.54 11.1%
10 g Azacca10 g Azacca Hops Pellet 15 Whirlpool at 70 °C 0 min 22.2%
10 g Citra10 g Citra Hops Pellet 11 Whirlpool at 70 °C 0 min 22.2%
10 g Azacca10 g Azacca Hops Pellet 15 Dry Hop 3 days 22.2%
10 g Citra10 g Citra Hops Pellet 11 Dry Hop 3 days 22.2%
45 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Fruit puree mango Flavor Secondary 0 min.
3 g Gypsum 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:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 39 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Stap 1 Strike 68 °C 65 °C 60 min
Uitmaischen Temperature 78 °C 78 °C 5 min
2.5 L Sparge Sparge 78 °C 78 °C --
Starting Mash Thickness: 3.2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 6.4
Mash volume with grains 7.7
Grain absorption losses -2
Remaining sparge water volume 10.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 14.9 L) 13.8
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume (equipment estimates 10.9 L) 12
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 11.9
Total: 16.7  
Equipment Profile Used: System Default
 
Notes



DOELSTELLING RECEPT:

Beschrijving bierstijl:
Fris en fruitig, zurig.

Kleur: goudgeel richting oranje
Geur:mango en passievrucht
Smaak:
Hopbitterheid: Laag
Hopkeuze: Hop met smaken van tropisch fruit en mango
Schuimkraag:
Koolzuur: Hoog

Bitterheid:
BU/GU = 0.25 - 0.3

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MOUTKEUZE:

Moutkarakter is niet belangrijk bij dit bier.

BASISMOUT - 100%

50% Tarwemout
Basissmaak

50% Pilsmout
Basissmaak

CARAMOUT - 0%

ROOSTMOUT - 0%

EXTRA INGREDIENTEN:

  • 1 kg Mango puree -> Rechtstreeks in het gistvat toevoegen tijdens de nagisting.

    --------------------------------------------------------------------------------------

    GISTKEUZE:

    Van de producent:
    WildBrew Philly Sour™ produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew® series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation and good head retention, WildBrew Philly Sour™ is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s.


    Waarom deze gist:
    Gist voor Sour

    Giststarter:
    Nee

    Hoe te gebruiken:


    Links:
    https://www.lallemandbrewing.com/en/united-states/products/wildbrew-philly-sour/

    Forum:

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    MAISSCHEMA KEUZE

    Eenstaps maisch van 60 minuten op 65 graden

    Conclusie:

    --------------------------------------------------------------------------------------

    ALGEMEEN:


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    AANPASSINGEN T.O.V VOORGAANDE BROUW:

    Recept:
    N/A

    Werkwijze:
    N/A

    --------------------------------------------------------------------------------------

    BROUWDAG


    01 MAISCHEN EN SPARGE:



    02 PRE BOIL:

    Recept volume: behaald

    Recept SG-waarde: behaald


    03 KOKEN:


    04 POST BOIL:

    Recept volume: behaald

    Recept SG-waarde: _ behaald



    05 KOELEN EN HEVELEN:


    06 EINDVOLUME GISTVAT:

    Recept volume: 20 behaald

    Recept SG-waarde: 1060 behaald



    07 CONCLUSIE:

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    VERLOOP VERGISTING:


    Giststarter gebruikt: ja/nee

    Verloop:


    Gedrag van de gist tijdens vergisten:


    Conclusie:


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    TOTAAL RENDEMENT:

    RECEPT
    Begin SG: 1037
    Rendement: 70%
    Eind SG: 1005 -> waarschijnlijk hoger door fruitpuree
    Vergistingsgraad: 85%

    WERKELIJK
    Begin SG:
    Rendement: %
    Eind SG:
    Vergistingsgraad: %

    Alcohol: %

    Conclusie:


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    KEGGING:

    Datum start:
    Volume in Keg:
    Duur:
    Temperatuur:
    Druk:
    Datum eind:

    Conclusie:

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    BOTTELEN:

    Botteldatum:

    Aantallen:
    x 30 cl
    x 33 cl
    x 75 cl

    Eindvolume: liter

    Opmerkingen:

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    INGREDIENTEN EN KOSTEN:

    Gemiddelde productiekosten: 55 euro
    Prijs per fles: 2.50
    Totale winst: 65 euro

    Opmerkingen:

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    UITKOMST RECEPT:

    Kleur:
    Geur:
    Smaak:
    Hopbitterheid:
    Hopkeuze:
    Schuimkraag:
    Koolzuur:

    Conclusie:

    --------------------------------------------------------------------------------------

    LINKS en TIPS:
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  • Last Updated: 2024-07-01 12:55 UTC