Mango Quick Sour - Beer Recipe - Brewer's Friend

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Mango Quick Sour

194 calories 18.9 g 12 oz
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Beer Stats
Method: Extract
Style: Fruit Beer
Boil Time: 20 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.090 (recipe based estimate)
Post Boil Gravity: 1.108 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Thursday December 19th 2019
1.059
1.013
6.0%
14.7
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Briess - DME Bavarian Wheat3 lb DME Bavarian Wheat 44.6 3 17.6%
3 lb Briess - DME Pilsen Light3 lb DME Pilsen Light 45 2 17.6%
11 lb Mango11 lb Mango - (late boil kettle addition) 4.95 0 64.7%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 10 Boil 20 min 14.66 100%
1 oz / $ 0.00
 
Yeast
Omega Yeast Labs - British Ale I OYL-006
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
White Labs - Lactobacillus Brevis
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 1.32 g | 5.3 qt) 2.55 10.2  
Volume increase from sugar/extract (early additions) 0.45 1.8  
Pre boil volume (equipment estimates 1.77 g | 7.1 qt) 3 12  
Volume increase from sugar/extract (late additions) 1.26 5.1  
Boil off losses -0.5 -2  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 2.5 10  
Top off amount 3 12  
Going into fermentor 5.5 22  
Total: 5.55 22.2
Equipment Profile Used: System Default
 
Notes

RO Water - Added Calcium Chloride and Yeast Nutrient.

Boiled DME for 20 minutes, chilled to 100F and pitched Lacto. 3 days later, made Hop Tea and added. Pitched Yeast at same time. Just after High Krausen, added 11 lbs of Aseptic Mango Puree.

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  • Last Updated: 2019-12-19 00:13 UTC