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Apricot/Mango kettle sour Saison

200 calories
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 4 gallons
Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: rrenaud
Calories: 200 calories (Per 12oz)
Share: <EMBED>
1.062
1.005
7.52%
11.89
3.59
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
3 lb American - Pale 2-Row3 lb Pale 2-Row 37 1.8 30%
3 lb American - Wheat3 lb Wheat 38 1.8 30%
3 lb Apricot3 lb Apricot 4.05 0 30%
1 lb Mango1 lb Mango 4.95 0 10%
10 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
0.1 oz Apollo0.1 oz Apollo Hops Pellet 17 Boil 90 min 11.89
 
Mash Guidelines
Amount Description Type Temp Time
16 qtInfusion149 °F60 min
Starting Mash Thickness: 2.6 qt/lb
 
Yeast
Amount:
1
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Yeast Pitch Rate and Starter Calculator
Swanson's lacto plantarum
Amount:
1
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Yeast Pitch Rate and Starter Calculator
 
Notes
mildly inspired by?

http://www.themadfermentationist.com/2015/07/apricots-lactobacillus-and-hops.html

measured pre-boil gravity after 4 days of souring at 1.042 or 1.043. Sweet wort tastes a little sour, definitely lots of cooked corn aroma, which I hope will boil off. Boiled for 90 mins.

After 8 days of fermentation, refractometer read 6.8 brix, which puts this at about 1.006. After chilling, the sample was moderately sour but very clean, not having much saison character. Apricot puree added after 8 days of fermentation.

3/14: sampled, apricot added a nice background note. added 1 pound of frozen mangos.
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View Count: 1930
Brew Count: 0
Last Updated: 2016-03-15 03:33 UTC
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rrenaud 02/29/2016 at 09:18pm
next time consider using wyeast forbidden fruit, which is known to produce peachy notes?


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