Session Sour - 2 - Mango Recipe

Recipe Info

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Session Sour - 2 - Mango

by on
All Grain
3.4 Gallon(s)
3.75 Gallon(s)
5 min
78%
Comments  Brew Sessions (0)
No boil no chill. Change water profile, first French Saison yeast, no adjuncts. Mangoes are trader Joe's frozen and then pureed. Pitch - Day 2 - End temp Day 5 - Transfer and add fruit Day 7 - Dry Hop Day 9 - Swirl Day 10 - Cold Crash Day 11 - Keg & Carb Day X - Tap OG: 8.6 FG: 3.8 Brewed on stove top. Some whole kernels got in due to drill error. Mashing 25m due to lower temp. Mill was set to be a bit more fine, and stirring the mash more as well, all due to recent lower efficiencies. Sprinkle yeast, huge K after 10hr. At day 5 it was at 3.9 (1.007). Pureed the mangoes and threw them in and dumped some of he yeast cake into the secondary. Tasted the base Saison and had a really nice ester profile. 24hr after mango added, airlock stopped, gravity at 4.0. Tastes amazing, not gonna dry hop. Two more days down to 3.8, swirled again. Debating doing the acid. Decided against the acid. Grgas says there's DMS in here.

This recipe was cloned from Session Sour - 1 - Peach Wheat.

Fermentables

% lb fermentable ppg   L   usage  
100% 4 Golden Promise - UK 37
Mash
4 lb

Hops

oz variety type usage time AA   IBU  
0.5 Chinook Pellet Flame Out 0 minutes 13.0 0.0
0.5 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Danstar Belle Saison 80%
 

Other Stuff

No Other Stuff in this Recipe

Mash Steps

type heat temp °F time
Saccharification Rest Infusion 146 25 minutes
Mash-Out Direct Heat 170 0 minutes
 

Special Instructions

  1. pH: 5.29, ferm @ 63, tap pH: 3.62
  2. 3 Gyps, 2 Eps, 2 CaCl, Camp & Whirl
  3. Hops and WF in at mash out, then no chill
  4. 6# mango puree in secondary

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Session Sour - 2 - Mango
3.40 Gallons Liters
3.75 Gallons Liters  @  5  min
1.034
1.007
3.6° SRM
78%
0.0 IBU (tinseth)
0.00
3.5% ABV
110 per 12oz
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