Time for another sour! This time it’s going to be Mango, utilising 3kg of mango puree. The process will be the same kettle sour as my previous ones:
- Flaked Oats will be added to give the beer body, mouthfeel and slight sweetness.
- Fruit addition will be added during primary/secondary to get a fresher flavour and avoid cooked-flavours.
- A mesh bag will be used to catch the fruit particles and make kegging easier.
- pre-acidifying the wort with lactic acid to reach 4.2-4.5pH.
- Water profile will be Brisbane water with 2g calcium sulfate, 2g calcium chloride and total 19ml of lactic acid to reach 4.4pH.
Mango Sour (Gose)
5.6% / 13 °P
Recipe by
Luke Ryan
All Grain
BrewZilla 35L - March 2020 - GASH (copy)
72% efficiency
Batch Volume: 23 L
Boil Time: 60 min
Mash Water: 20 L
Sparge Water: 14.58 L @ 76 °C
Total Water: 34.58 L
Boil Volume: 30.08 L
Pre-Boil Gravity: 1.044
Vitals
Original Gravity: 1.049
Total Gravity: 1.053
Final Gravity: 1.010
IBU (Tinseth): 0
Colour: 6.3 EBC
Mash
Strike Temp — 69.5 °C
Temperature — 65 °C — 60 min
Malts (5 kg)
2.25 kg (28.1%) — Gladfield Pilsner Malt — Grain — 3.7 EBC — Mash
2.25 kg (28.1%) — Gladfield Wheat Malt — Grain — 4.2 EBC — Mash
500 g (6.3%) — Oats, Flaked — Grain — 2 EBC — Mash
Other (3 kg)
3 kg (37.5%) — Mango (Fruit) — Other — 0 EBC — Primary
Miscs
2 g — Calcium Chloride (CaCl2) — Mash
2 g — Gypsum (CaSO4) — Mash
6 ml — Lactic Acid 88% — Mash
Yeast
1 pkg — Fermentis US-05 Safale American 81%
Fermentation
Primary — 19 °C — 10 days
Carbonation: 2.4 CO2-vol
Water Profile
55 Ca2+
15 Mg2+
44 Na+
101 Cl-
57 SO42-
117 HCO3-
TARGET WATER PROFILE:
Profile Name: Brisbane Sour
Ca2: 50
Mg2: 15
Na: 44
Cl: 100
SO4: 50
HCO3:
Water Notes: Brisbane tap water treated with campden tablets, 2g calcium sulfate, 4g calcium chloride.
NOTES:
-Mashed for 60 mins (acidify wort pH to 5.4-5.5).
-Sparged with approx 14L.
-Boiled for 15 minutes to sterilize.
-Pre-acidified wort with lactic acid to 4.4pH to aid souring, prevent spoilage and supposedly help head retention.
-Cooled down to 37c and pitched Wildbrew Sour Pitch Lactobacillus Plantarum (5g).
-Covered and let sit for ~12-36 hours at 37c until soured (3.2-3.4 pH).
-12 hours in, pH was 3.4, 36 hours in final pH was 3.28.
-Re-boiled for 45 minutes with finings.
-Chilled, pitched 1 packets US-05 yeast at 19c.
-fermented for 5 days, added 3kg of Mango puree (with invert sugar syrup).
-FG - 1.011, kegged on 4/5/21
-During closed transfer the spigot got clogged with the mango bag, forcing me to switch to an open transfer with auto-siphon.\