G07 Mango Psycho - Beer Recipe - Brewer's Friend

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G07 Mango Psycho

198 calories 16.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 30 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 50 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 79% (brew house)
Source: JH
Calories: 198 calories (Per 330ml)
Carbs: 16.2 g (Per 330ml)
Created: Tuesday December 13th 2016
1.065
1.010
7.2%
0.0
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Bohemian Pilsner5 kg Bohemian Pilsner 38 1.9 27%
5 kg German - Wheat Malt5 kg Wheat Malt 37 2 27%
8 kg Mango8 kg Mango 4.95 0 43.2%
0.50 kg Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose 46 0.5 2.7%
18.50 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g salt Spice Boil 1 min.
25 g coriander Spice Boil 1 min.
8.10 kg Mango chunks Other Primary 14 days
 
Yeast
White Labs - Brettanomyces Bruxellensis Trois WLP644
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 366 B cells required
Swanson's plantarum
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 366 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: mango puree       Amount: 0.5kg       CO2 Level: 2.5 Volumes
 
Target Water Profile
Edinburgh EH3
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 1 4 6 13 21
Acidify mash ph to 5.2
Acidify pre-souring wort to 4.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Infusion -- 63.5 °C 90 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.85 L. Suggest reducing initial water volume to 45.4 L and adding 3.45 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 30
Mash volume with grains 36.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 21.8 L) 22.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 8
Pre boil volume (equipment estimates 48.9 L) 50
Boil off losses -2.9
Post boil Volume 46
Going into fermentor 46
Total: 52.9  
Equipment Profile Used: System Default
 
Notes

http://www.milkthefunk.com/wiki/Gose

Mash start 13.10

Chill to 35 and pitch lacto with a 24 hours headstart.

tested3.9.2017
FG @ 1.014
PH @ 3.30
4.05kg frozen mango chunks added
8.1kg total mangos

Checked 12.9.17 gravity at 1.010 and PH at 3.5

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  • Last Updated: 2017-10-11 18:18 UTC