Dragonfruit Mango Sour - Beer Recipe - Brewer's Friend

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Dragonfruit Mango Sour

142 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 60% (ending kettle)
Calories: 142 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Saturday January 19th 2019
1.043
1.011
4.2%
6.9
3.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - White Wheat4 lb White Wheat 40 2.8 45.7%
4 lb American - Pilsner4 lb Pilsner 37 1.8 45.7%
0.75 lb Lactose (Milk Sugar)0.75 lb Lactose (Milk Sugar) 41 1 8.6%
8.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Crystal1 oz Crystal Hops Pellet 3.3 Boil 15 min 6.86 100%
1 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
38 0 0 36 42 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.69 gal Sparge -- 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3 12  
Mash volume with grains 3.64 14.6  
Grain absorption losses -1 -4  
Remaining sparge water volume 3.69 14.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 5.79 g | 23.2 qt) 5.5 22  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 4.71 g | 18.9 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 6.69 26.8
Equipment Profile Used: System Default
 
Notes

Brewing Water: Distilled water with 1 ml of 10% phosphoric acid per gallon. ½ teaspoonful (2 grams) of calcium chloride and ½ teaspoon of calcium sulfate added to the mash per 5 gallons of finished beer.

Pre-acidify the wort to pH 4.5 with lactic acid.

Boil wort for 15 minutes, then cool to 100° F and transfer into Lactobacillus fermentation vessel, or leave in kettle if kettle souring.

Add probiotic drink Goodbelly, at a rate of 1 carton per 12 gallons of wort, and allow the wort to acidify to a pH of 3.45 to 3.5, which takes approximately 36 hours.

Cool wort to 65° F, oxygenate, and pitch yeast at an appropriate cell count. Ferment at 65° F for 5 days then add 3 pounds frozen Dragonfruit and 3 pounds mango Mango let sit for 5 more days then enjoy

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  • Last Updated: 2019-01-22 20:46 UTC