Mixed-Fermentation Sour Beer Recipe - Mango Sour

Recipe Info

Recipe Image

Mango Sour

by on
All Grain
3 Gallon(s)
3.125 Gallon(s)
15 min
75%
All Grain Mixed-Fermentation Sour Beer homebrew recipe. This homebrew recipe uses the following ingredients: Pilsner - DE, Wheat Malt - DE, Hallertau Blanc Hops, Omega Yeast - OYL091 - Hornindal Kveik Homebrew Yeast, Wyeast Yeast Nutrient Blend, Whirlfloc.

Fermentables

50% - Pilsner - DE
2.25
38
1
Mash
50% - Wheat Malt - DE
2.25
37
2
Mash

Hops

Hallertau Blanc
0.27
Pellet
Boil
15 min(s)
8.9
8.1

Yeast

Omega Yeast - OYL091 - Hornindal Kveik
90%

Other Stuff

Wyeast Yeast Nutrient Blend
0.5
tsp
Boil
Whirlfloc
0.25
each
Boil

Mash Steps

Saccharification Rest
Direct Heat
149
60 min
Mash-Out
Direct Heat
170
10 min

Special Instructions

1.
After mash out, chill to 115F. Add lactic acid to lower pH to 4.5. Transfer to keg & pitch lactobacillus. Hold under 12 psi until pH 3.4-3.6.
2.
Transfer wort back to kettle, bring to a boil for 15 min. Add 15 min additions.
3.
Ferment 7 days @ 85F under 12 psi.
4.
Cold crash to 33F for 4 days. Transfer to serving keg on top of mango.
5.
Cold condition 1 week. Enjoy!

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Mango Sour
Mixed-Fermentation Sour Beer
  • 3.00 Gallons Liters Batch Size
  • 3.13 Gallons Liters Boil Size
  • 15  min Boil Time
  • 1.042 OG
  • 1.004 FG
  • 8.1 IBU (tinseth) Bitterness
  • 0.19 BG:GU
  • 2.6° SRM Color
  • 75% Efficiency
  • 4.9% ABV Alcohol
  • 136 per 12oz Calories
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