Session Sour - 2 - Mango Recipe

Recipe Info

Recipe Image

Session Sour - 2 - Mango

by on
All Grain
3.4 Gallon(s)
3.75 Gallon(s)
5 min
78%
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

100% - Golden Promise - UK
4
37
3
Mash

Hops

Chinook
0.5
Pellet
FlameOut
0 min(s)
13
0.0

Yeast

Danstar Belle Saison
80%

Other Stuff

No other stuff in this recipe

Mash Steps

Saccharification Rest
Infusion
146
25 min
Mash-Out
Direct Heat
170
0 min

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 Batch Size
  • 3.75 Gallons Liters Boil Size
  • 5  min Boil Time
  • 1.034 OG
  • 1.007 FG
  • 0.0 IBU (tinseth) Bitterness
  • 0.00 BG:GU
  • 3.6° SRM Color
  • 78% Efficiency
  • 3.5% ABV Alcohol
  • 110 per 12oz Calories
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