Lambic Recipe - Sour Smash

Recipe Info

Recipe Image

Sour Smash

by on
All Grain
10 Gallon(s)
15 Gallon(s)
20 min
75%
Kettle soured with 64 oz of Mango Goodbelly for 2 days. Fermented half the batch with 2 packets of US-05 and the other half with amalyse enzyme and Omega Gulo yeast; the Gulo batch got dry hopped and no hops in the other.

This recipe was cloned from Spunky sour.

Fermentables

100% - 2-Row - US
15
37
1
Mash

Hops

Citra
1
Pellet
DryHop
7 day(s)
12
0.0

Yeast

Fermentis Safale US-05
81%
Fermentis Safale US-05
81%
Omega Gulo
70%

Other Stuff

Mango Goodbelly
64
oz
Mash
Amylase Enzyme
0.5
tbsp
Mash

Mash Steps

Saccharification Rest
Direct Heat
155
60 min
Mash-Out
Infusion
180
10 min

Special Instructions

1.
Add 64 oz Mango Goodbelly to 10 gallons after the mash
2.
Wait ~3 days (pH should be 3 ish)
3.
Shortened boil like normal, no hops
4.
Dry hop after 1 week

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Sour Smash
Lambic
  • 10.00 Gallons Liters Batch Size
  • 15.00 Gallons Liters Boil Size
  • 20  min Boil Time
  • 1.042 OG
  • 1.009 FG
  • 0.0 IBU (tinseth) Bitterness
  • 0.00 BG:GU
  • 2.0° SRM Color
  • 75% Efficiency
  • 4.2% ABV Alcohol
  • 137 per 12oz Calories
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