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Mangose

Method: All Grain
Style: Gose
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Sitaram Shastri
Rating:

5.00 (1 Review)

Hop Utilization: 90%
Calories: 122 calories (Per 16oz)
Carbs: 8 g (Per 16oz)

Created: Tuesday March 19th 2019

Gose (Cherry + Apricot + Philly Sour)

by Wilder Drive Brewing Company

OG: 1.047 FG: 1.006 ABV: 5.3% IBU: 11

No Pun Necessary - Tropical Gose

by nkgarfield

OG: 1.047 FG: 1.007 ABV: 5.3% IBU: 11

The Toy Gose Squeak

by King Alfred the Pup Brewhaus

OG: 1.047 FG: 1.011 ABV: 4.7% IBU: 11

Original Gravity:

1.038

Final Gravity:

1.003

ABV (alternate):

4.6%

IBU (tinseth):

9.3

SRM (morey):

3.5

Mash pH

5.4

Cost ₹

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 lb	German - Rye3.5 lb German - Rye	38	3.5	50%
3.50 lb	German - Wheat Malt3.5 lb Wheat Malt	37	2	50%
7 lbs / ₹ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Artisan - Summit0.25 oz Summit Hops		Pellet	15.1	Boil	25 min	9.3	100%
0.25 oz / ₹ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.25 oz	Artisan - Summit (Pellet)		9.3	100%
0.25 oz / ₹ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5 gal	Strike = 158	Strike	158 °F	148 °F	90 min
2.75 gal		Sparge	208 °F	168 °F	30 min
Starting Mash Thickness: 2.4 qt/lb Starting Grain Temp: 75 °F

Other Ingredients

Amount	Name	Type	Use	Time
1.60 g	Epsom Salt	Water Agt	Mash	90 min.
2 g	Gypsum	Water Agt	Mash	90 min.
1 oz	Table Salt	Water Agt	Mash	90 min.
0.62 ml	Phosphoric acid	Water Agt	Mash	90 min.
3.60 g	Calcium Chloride (anhydrous)	Water Agt	Mash	90 min.
0.20 ml	Phosphoric acid	Water Agt	Sparge	30 min.
0.50 g	Irish Moss	Fining	Boil	25 min.
4.50 g	Fermax	Other	Boil	25 min.
1 oz	Sea Salt	Flavor	Boil	25 min.
8 g	Coriander Powder	Spice	Boil	25 min.
6.80 lb	Mango Pulp	Flavor	Secondary	5 days
5 g	Pectinase	Fining	Secondary	5 days
2 g	Gelatin	Fining	Secondary	2 days

Yeast

Fermentis - Safale - Belgian Saison Ale Yeast BE-134

Amount:	1 Each	Cost:
Attenuation (avg):	90%	Flocculation:	Low
Optimum Temp:	64 - 82 °F	Starter:	No
Fermentation Temp:	82 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 148 B cells required

₹ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 24.43 psi Temp: 42 °F CO₂ Level: 3.5 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Notes

1a) Get the sour mash pH down to 4.5, by adding phosphoric acid.
1b) Boil for 5 mins, chill to 100F, & add 11 capsules (20B cells each) of probiotics.
1c) Leave it aside for a day or so, till it reaches 3.1 pH.

2a) Boil for 25 mins.
2b) Pitch yeast & ferment as normal.

3a) Add the mango + pectinase, & secondary it for a few days, after fermentation is done.
3b) The mango should naturally carbonate the beer. If not, burst carb as usual.

4) Cold crash for a few days, before serving.

Last Updated and Sharing

1,933

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Brews

Public: Yup, Shared
Last Updated: 2020-03-22 04:53 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

Discussion about this recipe:

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seetu • 05/21/2019 at 09:41am

5 of 5

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