The inspiration for this beer comes from the traditional Indian Lassi drink, a sweet or spiced yogurt-based drink, commonly flavoured with fruit such as Mango. Like my other sours, this beer will have wheat and oat additions to add body and fullness. I’ll also be adding some lactose to counteract the sourness add to the body of the beer. For the fruit addition, I’ll be adding about 4kg of pureed mango as well as 1L of mango pulp (or mango nectar if I cant find the pulp).
Other notes:
- Few cardamon pods crushed and added to flameout (can be very overpowering, so start with 3)
- Philly sour yeast (fruit should be added within 48 hours to increase glucose levels and encourage lactic acid production). Temp should also be kept around 22-23.
- Might add some fruity hops to flameout for some added depth of flavour (Galaxy)
- 4kg of frozen mango puree and 1L of mango pulp or nectar
Mango Lassi Sour
5.5% / 15.2 °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: 14.81 L @ 76 °C
Total Water: 34.81 L
Boil Volume: 30.08 L
Pre-Boil Gravity: 1.046
Vitals
Original Gravity: 1.057
Total Gravity: 1.062
Final Gravity: 1.020
IBU (Tinseth): 10
BU/GU: 0.17
Colour: 8.9 EBC
Mash
Strike Temp — 69.7 °C
Temperature — 67 °C — 60 min
Malts (5.25 kg)
2.25 kg (23.1%) — Gladfield Pilsner Malt — Grain — 3.7 EBC — Mash
2.25 kg (23.1%) — Gladfield Wheat Malt — Grain — 4.2 EBC — Mash
500 g (5.1%) — Oats, Flaked — Grain — 2 EBC — Mash
250 g (2.6%) — Cargill (Gambrinus) Honey Malt — Grain — 49.5 EBC
Other (4.5 kg)
4 kg (41%) — Mango (Fruit) — Other — 0 EBC — Secondary
500 g (5.1%) — Milk Sugar (Lactose) — Sugar — 0 EBC — Boil
Hops (25 g)
25 g (10 IBU) — Mosaic 12.25% — Aroma — 60 min hopstand @ 85 °C
Hopstand at 85 °C
Miscs
100 g — Rice hulls — Mash
2 g — Calcium Chloride (CaCl2) — Mash
2 g — Gypsum (CaSO4) — Mash
4 ml — Lactic Acid 88% — Mash
3 items — Cardamom — Flameout
Yeast
2 pkg — Lallemand (LalBrew) Philly Sour 75%
Fermentation
Primary — 22 °C — 10 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+
55Mg2+
15Na+
44Cl-
101SO42-
57HCO3-
117
Brewing Notes
- Add less volume to the fermenter to allow more headspace for the Mango (4kg takes up quite a bit)
- Try and weigh down the fruit in a bag so it doesn’t float at the top and track CO2
- FG finished at 1.020, bang on target. Smells and tastes great, now carbonating at 2.5 volumes for 1-2 weeks.