Mangose - Beer Recipe - Brewer's Friend

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Mangose

122 calories 8 g 16 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Sitaram Shastri
Rating:
5.00 (1 Review)

Hop Utilization: 90%
Calories: 122 calories (Per 16oz)
Carbs: 8 g (Per 16oz)
Created: Tuesday March 19th 2019
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1.038
1.003
4.6%
9.3
3.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb German - Rye3.5 lb German - Rye 38 3.5 50%
3.50 lb German - Wheat Malt3.5 lb Wheat Malt 37 2 50%
7 lbs / ₹ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Artisan - Summit0.25 oz Summit Hops Pellet 15.1 Boil 25 min 9.3 100%
0.25 oz / ₹ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.60 g Epsom Salt Water Agt Mash 90 min.
2 g Gypsum Water Agt Mash 90 min.
1 oz Table Salt Water Agt Mash 90 min.
0.62 ml Phosphoric acid Water Agt Mash 90 min.
3.60 g Calcium Chloride (anhydrous) Water Agt Mash 90 min.
0.20 ml Phosphoric acid Water Agt Sparge 30 min.
0.50 g Irish Moss Fining Boil 25 min.
4.50 g Fermax Other Boil 25 min.
1 oz Sea Salt Flavor Boil 25 min.
8 g Coriander Powder Spice Boil 25 min.
6.80 lb Mango Pulp Flavor Secondary 5 days
5 g Pectinase Fining Secondary 5 days
2 g Gelatin Fining Secondary 2 days
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
82 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 148 B cells required
₹ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 24.43 psi       Temp: 42 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike = 158 Strike 158 °F 148 °F 90 min
2.75 gal Sparge 208 °F 168 °F 30 min
Starting Mash Thickness: 2.4 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.4 qt/lb 4.2 16.8  
Mash volume with grains 4.76 19  
Grain absorption losses -0.88 -3.5  
Remaining sparge water volume (equipment estimates 3.18 g | 12.7 qt) 3.93 15.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.26 g | 25 qt) 7 28  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 8.13 32.5
Equipment Profile Used: System Default
 
Notes

1a) Get the sour mash pH down to 4.5, by adding phosphoric acid.
1b) Boil for 5 mins, chill to 100F, & add 11 capsules (20B cells each) of probiotics.
1c) Leave it aside for a day or so, till it reaches 3.1 pH.

2a) Boil for 25 mins.
2b) Pitch yeast & ferment as normal.

3a) Add the mango + pectinase, & secondary it for a few days, after fermentation is done.
3b) The mango should naturally carbonate the beer. If not, burst carb as usual.

4) Cold crash for a few days, before serving.

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  • Last Updated: 2020-03-22 04:53 UTC