Hoppy Mango Kettle Sour Beer Recipe | BIAB Mixed-Fermentation Sour Beer by JustinAVL | Brewer's Friend

Hoppy Mango Kettle Sour

161 calories 15.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 30 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Tuesday November 7th 2017
1.049
1.011
5.0%
21.3
4.8
n/a
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb German - Pilsner5.5 lb Pilsner 38 1.6 52.7%
2.50 lb German - Pale Wheat2.5 lb Pale Wheat 39 1.5 24%
18 oz Flaked Oats18 oz Flaked Oats 33 2.2 10.8%
9 oz German - Carapils9 oz Carapils 35 1.3 5.4%
10.50 oz Canadian - Honey Malt10.5 oz Honey Malt 37 25 6.3%
1.50 oz German - Acidulated Malt1.5 oz Acidulated Malt 27 3.4 0.9%
167 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Warrior0.4 oz Warrior Hops Pellet 16 First Wort 0 min 18.45 9.1%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Whirlpool at 158 °F 30 min 1.07 22.7%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Whirlpool 30 min 1.78 22.7%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop 5 days 22.7%
1 oz galaxy1 oz galaxy Hops Pellet 11 Dry Hop 5 days 22.7%
4.40 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
B-amilase Infusion -- 149 °F 90 min
Mash out Infusion -- 172 °F 15 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Yeast Nutrient Fining Boil 10 min.
5 lb Mango pure Other Secondary 5 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 207 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced       CO2 Level: 2.8 Volumes
 
Target Water Profile
Asheville, NC City Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 4 14 14 0 25
Mash Chemistry and Brewing Water Calculator
 
Notes

BIAB
(Hoppy Juice, tart, sour, its a cloudy beer!)

Mash PH 5.3/5.4
No sparge

After mash is complete add lactic acid until Wort P.H = 4.5
Add Lactobacillus (32 oz. Mango GoodBelly) until Ph drops to 3.3/3.4
Time to boil for 70 min and then cool to 180˚ add Amarilo and Citra Hops for 30 min at Whrilpool hopping

Chill the wort, aerate, and pitch the yeast. Ferment for 7/10 days

Dry Hop 5 days
1 oz Amarilo
1 oz Galaxy
5lbs Mango

Final PH: 3.4/3.6

CO2 level 2.8 vols.

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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-11-15 22:44 UTC
NEW Water Requirements:
Hoppy Mango Kettle Sour
Equipment Profile Used

System Default

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Water Requirements:
Hoppy Mango Kettle Sour
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Recipe Cost $ (USD)
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.
Gallons
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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