fruity kettle sour Recipe

Recipe Info

Recipe Image

fruity kettle sour

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

Fermentables

77% - Liquid Malt Extract - Wheat - US
3.3
35
3
Extract
23% - Dry Malt Extract - Wheat - US
1
42
3
Extract

Hops

Citra
0.5
Pellet
DryHop
0 day(s)
12
0.0
Mosaic
0.5
Pellet
DryHop
0 day(s)
12.7
0.0
Citra
0.5
Pellet
Boil
10 min(s)
12
13.5

Yeast

jasper yeast 102
80%

Other Stuff

Lactic Acid
1
tbsp
FlameOut

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
5.
Added dregs formed a nice pellicle the pectin enzyme cleared it up still has small bubbles coming up need to measure gravity 10/28/18
6.
1.006 fg ,tastes very dry and very mango , bottled to 2.5 carbs 2.5 gallons

Tasting Notes (2)

Ironfish

Tasted on 6/12/2019 by Ironfish

Ironfish

Tasted on 4/2/2019 by Ironfish

Notes:

Delicious and light tart , yummy

Recipe Facts

fruity kettle sour
  • 3.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.053 OG
  • 1.011 FG
  • 13.5 IBU (tinseth) Bitterness
  • 0.26 BG:GU
  • 4.1° SRM Color
  • 75% Efficiency
  • 5.4% ABV Alcohol
  • 174 per 12oz Calories
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