Mango Sour (Berliner Weisse) - Beer Recipe - Brewer's Friend

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Mango Sour (Berliner Weisse)

174 calories 26 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 68% (brew house)
Source: ME-LSB
Calories: 174 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
Created: Tuesday April 24th 2018
1.051
1.024
3.5%
4.0
3.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 lb German - Pilsner2.25 lb Pilsner 38 1.6 23.7%
2.25 lb United Kingdom - Maris Otter Pale2.25 lb Maris Otter Pale 38 3.75 23.7%
3 lb American - White Wheat3 lb White Wheat 40 2.8 31.6%
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 21.1%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Crystal1 oz Crystal Hops Pellet 2.8 Boil 20 min 3.99 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 lb Mango Flavor Secondary 7 days
2 each vanilla bean Flavor Secondary 7 days
1 qt Mango Good Belly Other Other 2 days
4 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 197 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-8507
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 1 3 12 1 0.1
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.34 9.4  
Mash volume with grains 2.94 11.8  
Grain absorption losses -0.94 -3.8  
Remaining sparge water volume (equipment estimates 4.6 g | 18.4 qt) 4.84 19.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.75 g | 23 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.19 28.8
Equipment Profile Used: System Default
 
Notes

Mash and collect enough wort to do a 15 minute boil to pasteurize. Chill to 95-100F (35-38C). Measure pH. Add Lactic Acid (88%) to wort until pH reaches ~4.5. Pitch quart of Good Belly Probiotic Juice Drink into kettle. Hold temperature at 95-100F for 24-72 hours. pH should be between 3.2-3.6. Place kettle back on fire, hop and boil as normal. Chill and rack to carboy. Pitch 2565 ferment at 68F (20C) for 3-4 days. Raise to 71F until fermentation is complete.

Mangoes: Purchase 5 lbs (2.25 kg) of mangoes. Peel, de-seed, and cube the fruit. Place fruit in a freezer storage bag. After two days, thaw and crush fruit with a rolling pin. Be careful not to damage the bag. Refreeze and repeat until the fruit in mushy. After primary fermentation is complete, rack beer into secondary vessel on top of the frozen mangoes. Check daily to punch down floating fruit to avoid mold. Leave for 7-14 days (to taste).

Prepare two vanilla beans and sanitize with enough vodka to cover the beans. Place beans in a sanitized dry hopping vessel or muslin bag. Place in secondary vessel and check flavor daily. The vanilla should be very subtle. Once the taste is where you like it, remove beans. Package as normal.

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  • Last Updated: 2018-09-20 13:04 UTC