Mangose - Beer Recipe - Brewer's Friend

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Mangose

193 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.28 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 193 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/mangose/
Created: Wednesday April 22nd 2020
1.059
1.010
6.4%
6.1
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Bohemian Pilsner7 lb Bohemian Pilsner 38 1.9 48.3%
3.50 lb American - Red Wheat3.5 lb Red Wheat 38 2.5 24.1%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.4%
3.50 lb American - White Wheat3.5 lb White Wheat 40 2.8 24.1%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Saaz0.75 oz Saaz Hops Leaf/Whole 3.5 Boil 30 min 6.12 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Hawaiian Sea Salt Flavor Boil 10 min.
0.50 oz Coriander Seed Water Agt Boil 10 min.
4 lb Mango Chunks Flavor Secondary 5 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.98 psi       Temp: 40 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Amber Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35 12 8 16 26 101
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.69 gal Strike 158 °F 148 °F 60 min
3.4 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.44 21.8  
Mash volume with grains 6.6 26.4  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 2.9 g | 11.6 qt) 2.91 11.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.28 25.1  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 8.34 33.4
Equipment Profile Used: System Default
 
Notes

No-sparge mash with 7.5 gallons.

Adjust mash pH to 5.2 with lactic acid. Mash and sparge as usual. Boil for 10 minutes, then chill to 100 F. Adjust wort pH to < 4.5 with lactic acid.

Pitch OYL-605, wrap foil around kettle and lid to seal. Once desired pH is reached (~3.3), proceed as normal. Crack coriander with mortar and pestle before adding to boil.

Ferment 5 days primary. During this, repeatedly freeze and thaw mango chunks. After 5 days fermentation, add thawed mango chunks. Ferment an additional 5 days (10 days total fermentation).

Cold crash for 2 days and package.

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  • Last Updated: 2024-06-07 01:47 UTC