fruity kettle sour Recipe

Recipe Info

Recipe Image

fruity kettle sour

by on
Extract
3 Gallon(s)
6.5 Gallon(s)
60 min
75%
Comments  Brew Sessions (0)
simple kettle sour with fruity hops and real mango .

Fermentables

% lb fermentable ppg   L   usage  
77% 3.3 Liquid Malt Extract - Wheat - US 35
Extract
23% 1 Dry Malt Extract - Wheat - US 42
Extract
4.3 lb

Hops

oz variety type usage time AA   IBU  
0.5 Citra Pellet Dry Hop 0 days 12.0 0.0
0.5 Mosaic Pellet Dry Hop 0 days 12.7 0.0
0.5 Citra Pellet Boil 10 minutes 12.0 13.5
1.5 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
jasper yeast 102 80%
 

Other Stuff

amount unit name usage
1 tbsp Lactic Acid Flame Out
 

Mash Steps

No Mash Steps in this Recipe

Special Instructions

  1. kettle sour, ten boil, cool to 100 two shots "goodbelly" two days, boil again , ferment. dry hop
  2. add mango puree ,goya, fruit 1lb per gallon in fermentor .
  3. 1ml lactic acid lowers ph of 5 gallons 0.1 5ml is approx one tsp. 15ml appox one tablespoon
  4. stuck at 1.020 added mango the yeast seemed to have totally stalled didn’t respond to champagne yeast so tossed in dregs of Bruery terrioux been slowly going ever since

Tasting Notes (0)

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Recipe Facts

fruity kettle sour
3.00 Gallons Liters
6.50 Gallons Liters  @  60  min
1.053
1.011
4.1° SRM
75%
13.5 IBU (tinseth)
0.26
5.4% ABV
174 per 12oz
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