Split from a 10 gallon mash, 5 gallons to sour on 32 oz Mango Goodbelly, then boil.
WATER PROFILE
Use "4 grams of calcium chloride for each 5 gallons of brewing water, and add 7 grams of gypsum to your brewing water with the calcium chloride." in straight RO water (not DI'd)
15 gallons of water prepared = 12 grams calcium chloride and 21 grams of gypsum
Fermentables
100% - 2-Row - US
11
37
1
Mash
Hops
Citra
0.5
Pellet
DryHop
7 day(s)
12
0.0
Lemondrop
0.5
Pellet
DryHop
7 day(s)
5.2
0.0
Yeast
Fermentis Safale US-05
81%
Fermentis Safale US-05
81%
Other Stuff
Mango Goodbelly
32
oz
Mash
Toasted Oak Cubes
2
oz
Secondary
Mash Steps
Saccharification Rest
Direct Heat
150
60 min
Mash-Out
Infusion
180
60 min
Special Instructions
1.Add 32 oz Mango Goodbelly to 5 gallons from mash
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