Passion Fruit & Mango Sour Ale - Beer Recipe - Brewer's Friend

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Passion Fruit & Mango Sour Ale

147 calories 13.7 g 16 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 5 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 147 calories (Per 16oz)
Carbs: 13.7 g (Per 16oz)
Created: Monday November 21st 2016
1.045
1.009
4.6%
0.0
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 lb United Kingdom - Maris Otter Pale4.75 lb Maris Otter Pale 38 3.75 50%
4.75 lb German - Wheat Malt4.75 lb Wheat Malt 37 2 50%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Mosaic20 g Mosaic Hops Pellet 12.8 Dry Hop 4 days 50%
20 g Citra20 g Citra Hops Pellet 10.8 Dry Hop 4 days 50%
40 g / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 191 B cells required
Lactobacillus Plantarum
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 191 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 149 °F 60 min
Fly Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.09 12.4  
Mash volume with grains 3.85 15.4  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume 4.85 19.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.13 g | 24.5 qt) 6.5 26  
Boil off losses -0.13 -0.5  
Post boil volume (equipment estimates 6.38 g | 25.5 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 7.94 31.8
Equipment Profile Used: System Default
 
Notes

Sparge. Boil 5 min with 10 g sea salt. Chill to 104 F. Pitch 10 pills Swanson Lactobacillus Plantarum into kettle. Purge headspace with CO2 and clingwrap. Leave at room temp 86. Day 1, pH 3.50, put kettle into fermentation chamber at 68 F. Day 2, pH 3.11, transfer into carboy and aerate, pitch yeast and yeast nutrients. Day 5, 1 kg passion fruit puree, 2 kg mango puree. Day 8, dry hop, 0.75 oz Mosaic, 0.75 oz Citra. Day 12, kegged, pH 3.00, 4.7% ABV.

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  • Last Updated: 2016-11-21 19:25 UTC