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
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