Mangose

ABV: 4.8%

IBU: 8

SRM: 5

OG: 1.048 (11.9°P)

FG: 1.011 (2.8°P)

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Yield: 5 US gal. (18.9 L)

The following beer recipe is featured in the November/December 2020 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

This kettle-soured gose with mango comes courtesy of Tyler Sadler and Laurie Ann Gutierrez.

The French sea salt from San Francisco Salt Co. comes highly recommended for this recipe, but any good-quality sea salt will work.

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Brewed 5 times

Yield: 5 US gal. (18.9 L)

The following beer recipe is featured in the November/December 2020 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

This kettle-soured gose with mango comes courtesy of Tyler Sadler and Laurie Ann Gutierrez.

The French sea salt from San Francisco Salt Co. comes highly recommended for this recipe, but any good-quality sea salt will work.

Ingredients:

  • MALTS
  • 5 lb. (2.27 kg) Pilsner malt
  • 2.5 lb. (1.13 kg) white wheat malt
  • 2.5 lb. (1.13 kg) red wheat malt
  • HOPS
  • 0.75 oz. (21 g) Saaz @ 30 min
  • ADDITIONAL ITEMS
  • 0.25 oz. (7 g) crushed coriander seed @ 10 min
  • 0.5 oz. (14 g) sea salt @ 10 min
  • 4 lb. (1.81 kg) frozen mango chunks, thawed, 5 days in secondary
  • lactic acid optional, as needed for pH adjustment
  • YEASTS & BACTERIA
  • 1 carton Goodbelly Mango JuiceDrink
  • 2 packs Fermentis SafAle US-05

Specifications:

Original Gravity: 1.048 (11.9°P)

ABV: 4.8%

IBU: 8

SRM: 5

FG: 1.011 (2.8°P)

Directions:

Mash at 148°F (64°C) for 75 minutes and sparge as usual to collect the full pre-boil volume. Bring wort to a boil, or at least to 180°F (82°C), just to sterilize. Chill wort to 110°F (43°C). Check pH and gravity, and add lactic acid, if needed, to reduce pH to 4.5 for safety.

Decant the Goodbelly juice and pitch the Lactobacillus sediment into the wort. Keep this wort around 90–100°F (32–38°C) for two days for souring to take place. After two days, measure pH and gravity. The gravity should not have changed much, but the pH should have fallen into the low 3s (ours fell to about 3.3). The soured wort should have a clean sour, grassy smell. If it smells like vomit, it’s been infected with something else and you may need to dump it.

Bring the soured wort to boil and add hops and spices at indicated times. Chill to 70°F (21°C), move to fermenter, and pitch US-05.

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.


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