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Mango Keffir Mixed Ferm (lacto brett) Sour

Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 45 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Grant Tickle
Calories: 203 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)

Created: Wednesday July 7th 2021

Original Gravity:

1.061

Final Gravity:

1.017

ABV (standard):

5.8%

IBU (tinseth):

3.5

SRM (morey):

4.2

Mash pH

5.6

Cost £

n/a

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Brew Log History

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OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	Dingemans - Belgian Pilsner Malt5 kg Belgian Pilsner Malt	37	1.6	66.2%
2 kg	Crisp Malting - Wheat Malt2 kg Wheat Malt	38.87	2	26.5%
0.30 kg	Rice Hulls0.3 kg Rice Hulls	0	0	4%
0.25 kg	GB - Organic Naked Barley Flakes0.25 kg Organic Naked Barley Flakes	9.2	1.31	3.3%
7.55 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Pacifica10 g Pacifica Hops	Leaf/Whole	5	Hop Stand at 100 °C	10 min	2.17	40%
15 g	Pacifica15 g Pacifica Hops	Leaf/Whole	5	Whirlpool at 75 °C	30 min	1.3	60%
25 g / £ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
25 g	Pacifica (Leaf/Whole) 25 g Pacifica (Leaf/Whole) Hops		3.47	100%
25 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
12 L	Debranching	Strike	49 °C	43 °C	15 min
2.8 L	Protein	Temperature	100 °C	52 °C	15 min
10.8 L	Alpha Amylase	Temperature	100 °C	70 °C	30 min
15.4 L	Sparge	Fly Sparge	78 °C	78 °C	45 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
2 kg	Mango	Other	Primary	60 days
30 each	Keffir	Herb	Primary	60 days
6.40 g	Lactic acid	Water Agt	Mash	1 hr.
1.40 g	Lactic acid	Water Agt	Sparge	45 min.
1.30 g	Gypsum	Water Agt	Mash	1 hr.
0.80 g	Gypsum	Water Agt	Sparge	45 min.
0.30 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
0.20 g	Calcium Chloride (anhydrous)	Water Agt	Sparge	45 min.
1.30 g	Chalk	Water Agt	Mash	1 hr.

Yeast

Lallemand - WILDBREW™ SOUR PITCH

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:	Low
Optimum Temp:	30 - 40 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 121 B cells required

White Labs - Brettanomyces Lambicus WLP653

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	29 - 35 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 121 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Ashbeck

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

478

Views

Brews

Public: Yup, Shared
Last Updated: 2021-07-19 08:08 UTC

System Default

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 Keffir Mixed Ferm (lacto brett) Sour

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