Sunshine and Mango Sour 5 Gallon
This brew is a little tart and a little sweet. It strikes the perfect balance between these two different flavors. Then to back it up you get a little refreshing hit of mango. You just can’t beat this beer. This will be one of your must brew beers every summer.
WHAT YOU GET
1 Can Coopers Draught HME
1 Can Coopers Wheat Malt
2 Packets of Lactose Sugar
2 Packets of Honey Malt
2 Bottles of Lactic Acid
1 Packet US-04 yeast
1 hop sacks
2 Packets of No-Rinse Cleanser
3x 11oz Cans of Jumex Mango "Nextar" (You can find this product at most grocery stores)
FOR FANS OF
Golden Road Tart Mango Cart
Original Gravity: 1.058
Final Gravity: 1.018
SRM: (Color): 6
IBU: (Bitterness): 25
STEP 1: Sanitizing
Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:
1. Fill clean fermenter with 8 liters (2 Gallons) of warm water, then add 1 pack of No-Rinse Cleanser and stir until dissolved.
2. Use your measuring cup to scoop the liquid up and run it down the side of the Coopers Fermenter. Do this around the entire fermenter a few times. Then add your krousen kollar and repeat. Then take some of the solution and pour it into the lid and allow it to sit for 2 minutes. (If you have a different fermenter sanitizing may be different.)
3. To clean the spigot, open it fully and allow the liquid to flow for 5 seconds, and then close.
4. Pour some of the solution from the fermenter into a large bowl. You need enough to fully cover your brewing utensils. Place your spoon/whisk, can opener, and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in the cleaning solution prior to use. Any remaining solution in your fermenter can be discarded.
5. After all, surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to the top of the fermenter, proceed immediately to brewing.
STEP 2: BREWING
Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.
1. Remove the yeast packet from under the lid of the can of Brewing Extract, (not needed for this recipe) then place the unopened cans in hot tap water.
2. Add the packets of grain to your muslin sack, tie the sack closed so that the grain can float freely within it, and trim away the excess material.
3. Add 8 cups of water to a 1 gallon or larger pot. Bring the temperature of this water up to 155-160 degrees. Add your sack of grains to this water and hold the temperature between 155-160, for 30 minutes.
4. Once 30 minutes have passed, remove the grain bag from your pot and rinse the grain bag with 2 cups of hot water, allowing the run-off to drain into the pot, do not squeeze the bag. Discard grains.
5. Bring your grain water to a boil. Add the packets of Lactose Sugar to your boiling grain water and stir gently until dissolved. Then remove the pot from heat.
6. Open the cans of Brewing Extract and pour the contents into the hot mixture in your pot. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
7. Fill your fermenter with 1 gallon of cold water. (If using a Cooper’s BrewMax fermenter, fill with enough cold water to cover the spigot hole)
8. Pour the wort into your fermenter, and then bring the volume of the fermenter to 5 gallons or 19 liters total, by adding more cold water.
9. Stir your wort mixture vigorously with your sanitized spoon or whisk.
10. Sprinkle the S-04 ale yeast packet into the keg, and screw on the lid. Do not stir.
Put your fermenter in a location with a consistent temperature between 68° and 75° F (20°-25° C), and out of direct sunlight. Ferment for 14 days.
STEP 3: Adding Extras
Adding extras is the process of adding additional ingredients to a beer that will impart more flavor and aroma to your finished brew.
1. On day 7 of fermentation open, the room temperature cans of Jumex mango nectar and carefully pour it into your fermenter, replace the lid, and allow it to continue fermenting.
STEP 4: Bottling & Carbonating
Before you bottle your beer, add the bottles of lactic acid 24 hours, prior. You do not need to stir.
After 14 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (17 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.
1. When your beer is ready to bottle, fill 3 1-gallon containers with warm water, then split the remaining pack of the No-Rinse Cleanser between them and mix until dissolved. Once dissolved, it is ready to use.
2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solution into a large bowl. Use this solution to clean any other equipment you may be used for bottling. Do not rinse.
4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.
5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.
6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation.
Tip from our Brewmasters
After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it.
This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer.