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

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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