Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
0.75 oz |
Saaz0.75 oz Saaz Hops |
$ 2.49 / oz
$ 1.87 |
Pellet |
3.5 |
Boil
|
30 min |
7.8 |
100% |
0.75 oz
/ $ 1.87
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
0.75 oz |
Saaz (Pellet) 0.74999999828443 oz Saaz (Pellet) Hops |
$ 2.49 / oz
$ 1.87 |
7.8 |
100% |
0.75 oz
/ $ 1.87
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
6 gal |
|
|
120 °F |
148 °F |
75 min |
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
0.25 oz |
Coriander Seed
|
|
Spice |
Boil |
10 min. |
0.50 oz |
Sea salt
|
|
Spice |
Boil |
10 min. |
4 lb |
Mango
|
|
Other |
Secondary |
0 min. |
Yeast
- Goodbelly Mango JuiceDrink
|
Amount:
|
8 Ounces |
Cost:
|
|
Attenuation (avg):
|
65%
|
Flocculation:
|
Low |
Optimum Temp:
|
65 - 78 °F |
Starter:
|
No |
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
90 B cells required
|
|
Fermentis - Safale - American Ale Yeast US-05
|
Amount:
|
2 Each |
Cost:
|
|
Attenuation (avg):
|
81%
|
Flocculation:
|
Medium |
Optimum Temp:
|
54 - 77 °F |
Starter:
|
No |
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
90 B cells required
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Balanced Profile
Notes
Mash at 148°F (64°C) for 75 minutes and sparge as usual to collect the full pre-boil volume. Bring wort to a boil, or at least to 180°F (82°C), just to sterilize. Chill wort to 110°F (43°C). Check pH and gravity, and add lactic acid, if needed, to reduce pH to 4.5 for safety.
Decant the Goodbelly juice and pitch the Lactobacillus sediment into the wort. Keep this wort around 90–100°F (32–38°C) for two days for souring to take place. After two days, measure pH and gravity. The gravity should not have changed much, but the pH should have fallen into the low 3s (ours fell to about 3.3). The soured wort should have a clean sour, grassy smell. If it smells like vomit, it’s been infected with something else and you may need to dump it.
Bring the soured wort to boil and add hops and spices at indicated times. Chill to 70°F (21°C), move to fermenter, and pitch US-05.
As fermentation wraps up, thaw and refreeze the mango two or three times to help break down the fruit cell walls. When fermentation is complete, add the thawed mango and let it sit in the fermenter for five days.
Cold crash for two days and ensure fruit has settled at the bottom of the fermenter before packaging.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-04-26 23:28 UTC
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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 $ |
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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