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Golly Jeepers Wild Mango Ale

Brewed: 11/04/2023 Kegged: 11/28/2023

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:

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 ...

Brewing Notes:

11/01/2023 esheppy
Bought the malts today. Already had the Mango and the yeast and hops. Brew day Saturday.

11/05/2023 esheppy
Brewed yesterday at Doc's Brewery on Learn to Homebrew day. Actually, did the mash ahead of time and just did the boil / cooling there. Cut the boil pretty short compared to the plan and ended up with a 1.048 OG. Cooled to around 80 or 90 and then let it cool overnight. Pitched early the next day. Am fermenting in the pressure fermenter, but once the fermentation starts, I'll put on a blow - off tube. Tilt says 1.050 at 65.

11/06/2023 esheppy
Signs of fermentation, but not active yet. . I seem to have started quicker than Du. Tilt says 1.048 at 68 degrees. Took off spunding valve and put in gas connect.

11/08/2023 esheppy
Visually, has been going pretty strong for the past couple days, but the Tilt reads 1.043 at 68 degrees. Only 5 points in two days has to be the slowest fermentation I've ever seen on the Tilt. I guess it might just be that the kraussen is affecting the reading, but still. My original schedule was to rack onto fruit Saturday, but I'm not sure I'll do that if this fermentation continues this slow.

11/10/2023 esheppy
Still chugging away with thick krausen and active swirling. Tilt says 1.035 at 68 degrees. I guess slow and steady wins the race. I'm glad I have this in a plastic vessel where I can see the activity. I would sort of like to taste a sample, but I won't. I'll just wait until I transfer to secondary. Not sure when that will be.

11/13/2023 esheppy
Still going ... Tilt says 1.025 at 67, so we're slowly getting closer. Still a very thick krausen with lots of moving yeasties in the beer. Need to push out the fruit addition a few more days.

11/16/2023 esheppy
Still chugging along. Tilt at 1.016 at 68, and the krausen looks the same. I don't think this will be ready to add fruit this weekend like planned. So, I'll probably push that secondary date out again.

11/20/2023 esheppy
Doesn't seem to be much activity and the krausen is finally starting to dissipate. I think I can add fruit anytime now. Tilt says 1.011 at 68 degrees.

11/21/2023 esheppy
Racked into secondary with mango puree. SG at 1.008 for a 5.3% ABV so far. Will be slightly higher with the mango. The beer isn't as sour as I thought and has a funky flavor that I'm not really a fan of. Hopefully the mango flavoring will help. I am considering adding lactic acid to help amplify the sourness, but I'll decide when I keg.

11/28/2023 esheppy
Kegged with about .5 tbsp lactic acid and the mango flavoring. Only yielded about 4.5 gallons. Didn't take a sample. Chilling in the kegerator.

11/29/2023 esheppy
Poured from the keg. I was surprised how much crap came out with first pour. Cleared out fine on second pour. The mango and the extra lactic acid make this taste much better.

12/01/2023 esheppy
Actually a nice refreshing fruited sour. I think if I make this again, I'll want to add more of the Mango flavoring, but I'm not hating this beer at all.

12/07/2023 esheppy
Lots of head for a sour. The acidity really helps highlight the mango. Yummy beer 😋

12/17/2023 esheppy
Felt the keg when I put in the XMas Ale. Seems to be getting low already. Yummy beer while it lasts.

12/29/2023 esheppy
It doesn't seem as sour tonight as I remember. Still a nice mango flavor.

01/12/2024 esheppy
Nice pleasant beer now. The off-flavor I detected early on is almost completely gone now.

02/02/2024 esheppy
Really a nice light sour with just the right amount of mango. This has to be about gone now. While I'm enjoying it now, I'm ready to move on to other beers. For awhile I was thinking I wanted to brew this again this year, but I've decided that I probably won't. Maybe someday, just not soon.

02/03/2024 esheppy
Killed the keg. Just in time to get Said Strumpet in the kegerator.

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