420 Brew: LeMango - Beer Recipe - Brewer's Friend

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420 Brew: LeMango

107 calories 7.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15.3 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 107 calories (Per 330ml)
Carbs: 7.2 g (Per 330ml)
Created: Wednesday February 19th 2020
1.036
1.003
4.3%
28.7
6.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.20 kg Viking - Pilsner Malt1.2 kg Pilsner Malt 37 1.9 57.1%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 2.2 14.3%
0.30 kg Honey Malt0.3 kg Honey Malt 37 25 14.3%
0.20 kg Flaked Wheat0.2 kg Flaked Wheat 34 2 9.5%
0.10 kg Weyermann - Acidulated0.1 kg Acidulated 27 3.4 4.8%
2.10 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
19 g Citra19 g Citra Hops Pellet 11 Boil 5 min 10.68 35.2%
19 g Citra19 g Citra Hops Pellet 11 Boil 5 min 10.68 35.2%
16 g Citra16 g Citra Hops Pellet 11 Whirlpool 20 min 7.33 29.6%
54 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
4 each Lemon peel Water Agt Boil 5 min.
1 kg Mango Puree Flavor Primary 0 min.
0.50 kg Apricot Puree Flavor Primary 0 min.
 
Yeast
Lallemand - Belle Saison
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
15 - 35 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 38 B cells required
White Labs - Coastal Haze WLP067
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
20 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 38 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion 64 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 20.9 L) 18.3
Mash volume with grains (equipment estimates 22.3 L) 19.7
Grain absorption losses -2.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.9 L) 15.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 12
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.1
Volume into fermentor 12
Total: 18.3  
Equipment Profile Used: System Default
 
Notes

This is super good summer sour beer, but needs time and quite a lot of effort.

Brew day1:
Do the smash as basic brewday and once complete, cool down to 40c area and pitch in the lacto. Target PH is 3.2 so this is SOUR, not tart. Usually done within 24 hours.

Brew day2:
Once you are in the correct PH area, you will boil and continue the brewday as normal.

End of boil you add lemon juice and peel from 4 lemons (remove all the pith).

Yeast pitch:
You will start with Coastal Haze or something similar like Verdant IPA and let the fermentation almost complete. So when you are under 1.020 you can pitch the second yeast.

Now if you are into brett, you can use brett as a secondary yeast. You can also use Saison yeast or blend. So when you are under 1.020 gravity, you pitch the second yeast AND all the additional fermentables. No need to move to secondary!

Additional fermentables:
1kg of Mango Puree
0.5kg of Apricot Puree

Your final gravity depends on the secondary yeast that you chose. I have ran this before with Brett, but keen to try Saison also. Should end up quite close to zero FG.

Very fruity, lemony, sour and dry summer beer. What else can you hope for?

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  • Last Updated: 2022-04-18 19:28 UTC