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Hoppy Mango Kettle Sour

Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 80% (brew house)
Source: AnteK
Rating:

5.00 (3 Reviews)

Calories: 160 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)

Created: Wednesday November 1st 2017

Original Gravity:

1.053

Final Gravity:

1.008

ABV (standard):

6.0%

IBU (tinseth):

10.1

SRM (morey):

5.0

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 kg	German - Pale Ale2 kg Pale Ale	39	2.3	46%
2 kg	German - Pale Wheat2 kg Pale Wheat	39	1.5	46%
250 g	German - Carapils250 g Carapils	35	1.3	5.7%
100 g	US - Melanoidin - BestMälz 100 g Melanoidin - BestMälz	33	69	2.3%
4.35 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
5 g	Warrior5 g Warrior Hops	Pellet	16	Boil	60 min	10.12	4.8%
50 g	Mosaic50 g Mosaic Hops	Pellet	12.5	Dry Hop	3 days		47.6%
50 g	Citra50 g Citra Hops	Pellet	11	Dry Hop	3 days		47.6%
105 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
5 g	Warrior (Pellet) 5 g Warrior (Pellet) Hops	10.12	4.8%
50 g	Mosaic (Pellet) 50 g Mosaic (Pellet) Hops		47.6%
50 g	Citra (Pellet) 50 g Citra (Pellet) Hops		47.6%
105 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
27 L		Temperature	--	50 °C	--
	B-amilase	Infusion	--	62 °C	35 min
	A- amilase	Infusion	--	72 °C	35 min
	Mash out		--	78 °C	15 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Yeast Nutrient		Fining	Boil	10 min.
2 kg	Mango pure		Other	Secondary	5 days

Yeast

White Labs - Saccharomyces "Bruxellensis" Trois WLP644

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	Low
Optimum Temp:	21 - 29 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 206 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.8 Volumes

Target Water Profile

Água Lapa

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

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 27l.

28l to mash / Mash PH 5.3/5.4
No sparge

After mash is complete add (lactic acid) until Wort P.H = 4.5
Add Lactobacillus or 200 grm of milled pilsen malt in a hopbag, leave the wort at 40C˚for 24/30 hr. until Ph drops to 3.3/3.4
Time to boil for 70 min

Chill the wort at 22C˚, aerate the with pure oxygen or filtered air and pitch the yeast. Ferment at 22c˚"7/10 days"

Dry Hop "5 days" 22c˚
2 kg Mango pure in hopbag

Final PH: 3.4/3.6

CO2 level 2.8 vols.

Recipe Photos

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Brews

Public: Yup, Shared
Last Updated: 2023-09-06 15:30 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

Other Brewers Who Brewed This Recipe:

Discussion about this recipe:

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Brewbert • 07/14/2018 at 09:41pm
Looks great. Curious though why the feel for need of A-Amylese when there so much pale malt. Also don't you find the B-amylese will bring the gravity down way too low?

AnteK • 07/15/2018 at 01:50pm
@Brewbert
Hi buddy,
The intention is to leave it with the graphic low even, it is like a Brut...
Cheers!

Brewbert • 07/21/2018 at 07:18pm

5 of 5

Ahh gotcha. I will aim for a lower FG then. Last time i used B-amylese i was 0.994. Crazy low. Thanks

mjd857 • 01/10/2019 at 04:57pm

Dino Beer Project • 02/17/2020 at 04:07pm
Hello! Looks really great :-) I plan to try your recipe next week... Just a little question. The Mosaic and the citra at 0 minutes, is it in hopstand or in dry hop?

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