Passion Fruit & Mango Sour Ale
147 calories
13.7 g
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
20 g |
Mosaic20 g Mosaic Hops |
|
Pellet |
12.8 |
Dry Hop
|
4 days |
|
50% |
20 g |
Citra20 g Citra Hops |
|
Pellet |
10.8 |
Dry Hop
|
4 days |
|
50% |
40 g
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
Infusion |
-- |
149 °F |
60 min |
|
|
Fly Sparge |
-- |
168 °F |
60 min |
Starting Mash Thickness:
1.3 qt/lb
|
Yeast
White Labs - California Ale Yeast WLP001
|
Amount:
|
1 Each |
Cost:
|
|
Attenuation (avg):
|
76.5%
|
Flocculation:
|
Medium |
Optimum Temp:
|
68 - 73 °F |
Starter:
|
Yes |
Fermentation Temp:
|
68 °F
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
191 B cells required
|
|
Lactobacillus Plantarum
|
Amount:
|
1 Each |
Cost:
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
Yes |
Fermentation Temp:
|
68 °F
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
191 B cells required
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Notes
Sparge. Boil 5 min with 10 g sea salt. Chill to 104 F. Pitch 10 pills Swanson Lactobacillus Plantarum into kettle. Purge headspace with CO2 and clingwrap. Leave at room temp 86. Day 1, pH 3.50, put kettle into fermentation chamber at 68 F. Day 2, pH 3.11, transfer into carboy and aerate, pitch yeast and yeast nutrients. Day 5, 1 kg passion fruit puree, 2 kg mango puree. Day 8, dry hop, 0.75 oz Mosaic, 0.75 oz Citra. Day 12, kegged, pH 3.00, 4.7% ABV.
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Brew Count: 2
Last Updated: 2016-11-21 19:25 UTC