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Mango Sour

Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27.15 liters
Post Boil Size: 23.74 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Source: AnteK
Hop Utilization: 96%
Calories: 157 calories (Per 330ml)
Carbs: 13 g (Per 330ml)

Created: Friday January 15th 2021

Original Gravity:

1.052

Final Gravity:

1.008

ABV (standard):

5.9%

IBU (tinseth):

37.7

SRM (morey):

4.2

Mash pH

4.9

Cost $

n/a

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Brew Log History

Target 22°C
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Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.03 kg	German - Pale Ale2.03 kg Pale Ale	39	2.3	40.2%
2.33 kg	German - Pale Wheat2.33 kg Pale Wheat	39	1.5	46.1%
290 g	German - Carapils290 g Carapils	35	1.3	5.7%
100 g	Gambrinus - Honey Malt100 g Honey Malt	37	25	2%
300 g	Weyermann - Acidulated300 g Acidulated	27	3.4	5.9%
5,050 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
100 g	Azacca100 g Azacca Hops	Pellet	15	Whirlpool at 95 °C	15 min	26.59	33.3%
50 g	Mosaic50 g Mosaic Hops	Pellet	12.5	Whirlpool at 95 °C	15 min	11.08	16.7%
100 g	Azacca100 g Azacca Hops	Pellet	15	Dry Hop	Day 4		33.3%
50 g	Mosaic50 g Mosaic Hops	Pellet	12.5	Dry Hop	Day 4		16.7%
300 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
200 g	Azacca (Pellet) 200 g Azacca (Pellet) Hops	26.59	66.6%
100 g	Mosaic (Pellet) 100 g Mosaic (Pellet) Hops	11.08	33.4%
300 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
19.2 L	B- amilase	Strike	57 °C	62 °C	35 min
	A- amilase	Infusion	--	72 °C	35 min
	Mash out	Infusion	--	76 °C	10 min
12.5 L		Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 3.2 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Yeast Nutrient	Fining	Boil	10 min.
2 kg	Mango	Water Agt	Primary	0 min.
8 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
5 ml	Lactic Acid	Water Agt	Primary	0 min.

Yeast

Lallemand - WildBrew Philly Sour

Amount:	2 Each	Cost:
Attenuation (avg):	85%	Flocculation:	High
Optimum Temp:	20 - 25 °C	Starter:	Yes
Fermentation Temp:	22 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 212 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.8 Volumes

Target Water Profile

Rain water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
96	12	28	128	70	27
27L RO total Water 8grm - Calcium chloride to the mash 3 grm - Calcium Sulfate to the boil
Mash Chemistry and Brewing Water Calculator

Notes

After mash is complete add (lactic acid) until Wort P.H = 4.5

Last Updated and Sharing

893

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Brews

Public: Yup, Shared
Last Updated: 2021-01-18 10:58 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Mango Sour

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