Mango Peach Sour - Beer Recipe - Brewer's Friend

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Mango Peach Sour

199 calories 21.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 73% (brew house)
No Chill: 60 minute extended hop boil time
Calories: 199 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Wednesday November 13th 2019
1.060
1.016
5.7%
1.7
7.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale Ale7 lb Pale Ale 37 3.5 46.7%
7 lb American - White Wheat7 lb White Wheat 40 2.8 46.7%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 6.7%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Whirlpool at 180 °F 0 min 1.71 50%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 0 min 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Mash 0 min.
0.25 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.50 tsp Lactic acid Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.22 psi       Temp: 34 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Infusion 155 °F 155 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.63 g | 42.5 qt) 10.13 40.5  
Mash volume with grains (equipment estimates 11.83 g | 47.3 qt) 11.33 45.3  
Grain absorption losses -1.88 -7.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.5 g | 34 qt) 8 32  
Boil off losses -1.5 -6  
Post boil Volume 7 28  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 0.04 0.2  
Volume into fermentor 7 28  
Total: 10.13 40.5
Equipment Profile Used: System Default
 
Notes

Perform the mash as usual, instead of proceeding to the boil, pasteurize the wort at 180 degrees F. Let the wort cool to 90 degrees F and add 8 capsules of lactobacillus plantarum from Swanson Pharmaceuticals, let sour for 3 days, then bring up to 180 F again to kill off the microbes and pasteurize -Berliner is traditionally a raw ale. Added 4 oz peach flavor extract and 4 lbs of frozen and then juiced costco mango to keg, before carbonating.

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  • Last Updated: 2020-01-07 23:12 UTC