Mango passion fruit pastry sour Recipe

Recipe Info

Recipe Image

Mango passion fruit pastry sour

by on
All Grain
20 Liter(s)
25 Liter(s)
60 min
70%
mango 1kg passionfruit 1kg vanilla bean 12g

Fermentables

57% - 2-Row - US
3
37
1
Mash
19% - White Wheat - US
1
40
2
Mash
9% - Flaked Oats - US
0.5
37
1
Mash
9% - Lactose - Milk Sugar - US
0.5
41
1
Late
6% - Honey Malt - CA
0.3
37
25
Mash

Hops

nectaron
28
Pellet
Boil
15 min(s)
10.5
16.7
nectaron
56
Pellet
FlameOut
0 min(s)
10.5
0.0

Yeast

philly sour
85%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Mango passion fruit pastry sour
  • 20.00 Gallons Liters Batch Size
  • 25.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.061 OG
  • 1.009 FG
  • 16.7 IBU (tinseth) Bitterness
  • 0.27 BG:GU
  • 4.9° SRM Color
  • 70% Efficiency
  • 6.7% ABV Alcohol
  • 204 per 12oz Calories
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