Mango Sour - Beer Recipe - Brewer's Friend

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Mango Sour

164 calories 15.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 97%
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Saturday May 23rd 2020
1.050
1.010
5.3%
8.2
3.7
4.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Canadian - Pale 2-Row5 lb Pale 2-Row 36 1.75 50%
5 lb Canadian - Pale Wheat5 lb Pale Wheat 36 2 50%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 3 days 8.24 50%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 kg Mango Puree Flavor Secondary 0 min.
8 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
3 g Gypsum Water Agt Mash 0 min.
13.34 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Escarpment Labs - Escarpment Labs - Framgarden Kveik
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
77 - 86 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
Escarpment Labs - Lactobacillus Blend 2.0
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
86 - 113 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8 g | 32 qt) 8.5 34  
Mash volume with grains (equipment estimates 8.8 g | 35.2 qt) 9.3 37.2  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.5 g | 26 qt) 7 28  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.6 22.4  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.6 g | 22.4 qt) 5 20  
Total: 8.5 34
Equipment Profile Used: System Default
"Mango Sour" Mixed-Fermentation Sour Beer recipe by Brewer #227239. BIAB, ABV 5.29%, IBU 8.24, SRM 3.69, Fermentables: (Pale 2-Row, Pale Wheat) Hops: (Citra, Mosaic) Other: (Mango Puree, Calcium Chloride (anhydrous), Gypsum, Lactic acid)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-06-19 17:14 UTC