Mango Sour Ale - Beer Recipe - Brewer's Friend

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Mango Sour Ale

157 calories 7.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 6 liters (fermentor volume)
Pre Boil Size: 11.72 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 157 calories (Per 330ml)
Carbs: 7.5 g (Per 330ml)
Created: Sunday February 23rd 2025
1.053
1.000
7.0%
11.5
3.9
4.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
900 g Castle Malting - Château Pilsen 2RS900 g Château Pilsen 2RS 37 1.9 69.2%
250 g Simpsons - Finest Pale Ale Golden Promise250 g Finest Pale Ale Golden Promise 37 2.4 19.2%
150 g Castle Malting - Château Acid (Malta Acida)150 g Château Acid (Malta Acida) 34 4.1 11.5%
1,300 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Hopsteiner - Cascade3 g Cascade Hops Lupulin Pellet 6.1 Boil at 100 °C 60 min 9.5 60%
1 g Hopsteiner - Cascade1 g Cascade Hops Lupulin Pellet 6.1 Boil at 100 °C 10 min 1.15 20%
1 g Citra1 g Citra Hops Lupulin Pellet 15.5 Hop Stand at 80 °C 20 min 0.8 20%
5 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
300 g Mango Other Primary 14 days
100 g Dextrose Other Primary 14 days
 
Yeast
Lallemand - Lalvin QA23
Amount:
0.10 Grams
Cost:
Attenuation (avg):
100%
Flocculation:
High
Optimum Temp:
14 - 28 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 28 B cells required
Lallemand - WildBrew Philly Sour
Amount:
4.97 Grams
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) 28 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySugar       Amount: 38.8 g       Temp: 20 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
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
6 L Белковая Temperature 50 °C 54 °C 15 min
Мальтозная Temperature 54 °C 63 °C 30 min
Осахаривание Temperature 63 °C 67 °C 40 min
Мэш аут 67 °C 78 °C 10 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 55 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 5.2
Mash volume with grains 6.1
Grain absorption losses -1.3
Remaining sparge water volume 8.7
Mash Lauter Tun losses -0.9
Pre boil volume 11.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 6
Hops absorption losses (whirlpool, hop stand) -0
Going into fermentor 6
Total: 13.9  
Equipment Profile Used: System Default
"Mango Sour Ale" Gueuze beer recipe by Brewer #450869. All Grain, ABV 7%, IBU 11.45, SRM 3.91, Fermentables: (Château Pilsen 2RS, Finest Pale Ale Golden Promise, Château Acid (Malta Acida)) Hops: (Cascade, Citra) Other: (Mango, Dextrose)
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  • Last Updated: 2025-03-03 00:56 UTC