Mandy loves Mango and the sights, sounds and taste of Summer! She is happy to lie down in a hammock or relax in the garden bar with a nice refreshing glass of Mango Gose. Brewed with a balance of Pilsner and Wheat Malt and some sea salt, coriander and heaps of Mandy's beloved Mango chunks in the secondary, this is a summer squeezer that will please everyone anytime the sunshine is out in your backyard! Do not stress about the lactic acid production either as we let Philly Sour yeast do all the work there for you! So, what are you waiting for? Get to it and say Hi Mandy!
cheers #brewhappy #enjoyresponsibly
Mandy | Mango Gose | Brewfather app recipe guidance
Batch & Boil
- Batch Size: 21 Litres / 5.25 US Gallons
- Boil Time: 60 mins
- OG 1.04
- FG 1.011
- IBU 10
- ABV 4.3%
- Colour 7.1 EBC
Amt Name Colour % Grist
2.25 Kg Malteurop Pilsen Malt 3.8 EBC 50%
2.25 Kg Crisp Wheat Malt 4.8 EBC 50%
4.50 Kg TOTAL 7.2 EBC 100%
- 35 gm Saaz CZ Hops - Alpha: 3.2% – 30 minutes from end of boil (start of boil)
Add 10 mins from end of Boil.
- 7g fresh ground Coriander Seeds
- 14g Sea Salt
- 2Kg of Diced Frozen Mango (thawed) added to the secondary
- Mill the grains, and mash in with a generous 3L to 1Kg of grain ratio and allowance for any false bottom in your mash tun (approx. 15 Litres). Note: the high ratio of Wheat Malt 50% will require stirring to avoid a stuck mash and sparge.
- Target mash holding temperature of 64 °C. Hold the mash temperature for approximately 60 minutes or until the conversion is complete.
- Raise the temperature of the mash to 76 °C and begin sparging with 77 °C water until you collect 25 L of wort in the kettle.
- Boil for 60 minutes. 30 minutes into and from the end of the boil, add your scheduled hop addition. When there are 15 minutes remaining in the boil, be sure to add your Irish moss or Deltafloc tablet to help with precipitation of the hot break. At 10 minutes remaining, add both the ground coriander seed and the sea salt.
- The coriander seed you add should be fresh and freshly ground. You may even want to toast the seeds in a dry pan for 5–10 minutes like the chefs do to bring out the essential oils.
- You can correct low levels of salt or coriander in the keg or bottling bucket — another reason to start at the low end.
- Cool the wort to 25°C, transfer to your fermentation vessel and aerate the wort adequately. Add the contents of your yeast starter to the chilled wort. Ferment around 27°C to accelerate lactic acid production and accentuate the fruit esters in the Philly Sour Yeast until the final gravity is reached, which should be in 5 to 7 days.
- As fermentation wraps up, thaw and refreeze the mango two or three times to help break down the fruit cell walls. When fermentation is complete, add the thawed mango and let it sit in the fermenter for five days.
- Cold crash for two days and ensure fruit has settled at the bottom of the fermenter before packaging
- Package it up and carbonate to 2.75 volumes of CO2 - much like the Berliner, a Mango Gose this should be a highly carbonated, "spritzy" beer!
Food Pairing Suggestions:
- Cheese - fresh chevre and young Asiago's
- Seafood - shrimp and scallop ceviche with mango salsa
BeerCo Recipe Kit Contents:
BeerCo Recipe Ingredients NOT INCLUDED:
- Adjuncts (Coriander and Salt and Mango Chunks) - not included.
- Aids (Irish Moss or Deltafloc) - not included.
Water adjustments optional.