Golly Jeepers Wild Mango Ale

Early in 2023, I claimed that I had brewed at least 1 style in all the 2021 BJCP Categories ... but upon closer review, I discovered that I lied.

One of the categories in which I had not brewed a style was 28. American Wild Ale.

Around that time, I came across Wildbrew Philly Sour yeast in my homebrew shop and picked it up.

"Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew® series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation and good head retention, WildBrew Philly Sour™ is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s."

Around October, I was thinking about what I wanted to brew for 2023 Learn to Homebrew Day, and remembered I had this yeast sitting in my fridge.

I thought a fruited sour would be fun to brew with this yeast.

By adding some fruit, I thought it would satisfy the style 28C. Wild Specialty Beer. As a bonus, it might be something I could convince my wife to try and maybe like.

This is the recipe. As the first (and might be my only) beer I used the Philly Sour in, I had no idea how it might turn out.

I ended up adding a little lactic acid at bottling time along with the mango flavoring because I thought the sourness of just the Philly Sour yeast wasn't quite enough.

Ended up being a nice refreshing fruited sour. I don't think I'll probably make this again, but if I do I think I'll want to add a little more of the mango flavoring.

For more about this beer, see Sheppy's Blog: Golly Jeepers

Golly Jeepers Wild Mango Ale --- Batch 1 (346)

Style		Wild Specialty Beer		Batch Size		5.50 gal
Type		All Grain		Boil Size		6.60 gal
Brewhouse Efficiency		68.00		Boil Time		60 minutes

Recipe Characteristics

Recipe Gravity		1.050 SG		Estimated FG		1.009 SG
Recipe Bitterness		17.4 IBUs (Rager)		Alcohol by Volume		5.5 %
BU : GU		0.347
Recipe Color		5.4 SRM		Color
Measured OG:		1.048		Measured FG:		1.008
ADF:		82		Measured ABV:		5.3

Ingredients

Ingredients

Amt	Name	Type	#	%/IBU	Volume
7.96 gal	Denver, Colorado	Water	1	-	-
5.00 g	Calcium Chloride (Mash)	Water Agent	2	-	-
3.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	3	-	-
2.00 tsp	Lactic Acid (Mash)	Water Agent	4	-	-
9 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	5	65.3 %	0.70 gal
2 lbs	White Wheat Malt (2.4 SRM)	Grain	6	14.5 %	0.16 gal
1.000 oz	Magnum [12.60 %] - Boil 20.0 min	Hop	7	17.4 IBUs	-
1.00 Items	Whirlfloc Tablet (Boil 10.0 mins)	Fining	8	-	-
1.0 pkg	Wildbrew Philly Sour (Lallemand #-) [50.28 ml]	Yeast	9	-	-
0.312 gal	Mango Puree - Oregan Fruit [Secondary]	Juice	10	20.1 %	0.31 gal
3.00 oz	Mango Extract (Bottling)	Flavor	11	-	-

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Saccharification	Add 31.62 qt of water at 156.2 F	150.0 F	45 min
Heat	Heat to 156.0 F over 10 min	156.0 F	20 min

If steeping, remove grains, and prepare to boil wort

Recipe Notes
Water profile totals:
Philly Sour Fermented Ale. Very slow fermenting yeast.
Ca: 100.5 ppm, Mg:8.5 ppm, Na: 21.4 ppm, SO4: 106.8 ppm, Cl: 104.2 ppm, HCO3: 104.0 ppm
Acid addition to get the mash pH to around 5.4
Mash and boil as directed by recipe.
Pitch as close to 68F as possible. Let fermentation go where it wants.
After 2 weeks, add fruit (1 can) to secondary fermenter and rack beer on top.
Let sit for 1 week.
Keg with flavoring. Chill. Carbonate. Drink. Enjoy.

Brewing Record

Brew Date:				Strike Temp:
Mash Temps:
Pre-boil OG		(1.046 SG)		Pre-boil Vol		(6.60 gal)
Actual Mash Efficiency				Pitch Temp
Fermentation
Day 1:
Day ...
Day ...