Mangoderna - 2nd Shot Sour Beer Recipe | All Grain Berliner Weisse | Brewer's Friend

Mangoderna - 2nd Shot Sour

181 calories 18.2 g 12 oz
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.15 gallons
Post Boil Size: 5.28 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 99%
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Monday March 22nd 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Weyermann - Bohemian Pilsner Malt5 lb Bohemian Pilsner Malt 2.39 / lb
11.95
36.8 2.43 50%
2.50 lb Briess - Wheat Malt, White2.5 lb Wheat Malt, White 2.29 / lb
5.73
39.1 2.5 25%
2.50 lb Rahr - Red Wheat2.5 lb Red Wheat 2.09 / lb
5.23
39.1 3.2 25%
10 lbs / 22.91
 
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
 
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
Priming
CO2 Level: 1.9 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
 
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.

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  • Last Updated: 2021-04-26 23:28 UTC
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