Method:All Grain Style:Blonde Ale Boil Time:60 min Batch Size:16 gallons
(fermentor volume) Pre Boil Size:19 gallons Pre Boil Gravity:1.046
(recipe based estimate)
Post Boil Gravity:1.054
(recipe based estimate)
Efficiency: 70%
(brew house) Source:Russell Leu Calories:177 calories
(Per 12oz)
Carbs:15.8 g
(Per 12oz)
Follow all brew steps, lauter to the kettle, and bring to a boil without hops to sanitize the wort. Chill back down to 110f and pitch the Goodbelly Mango Probiotic into the kettle and treat the kettle as a sanitary cellar vessel from here on forward. Bubble C02 through the wort to blanket the top of the wort and displace the oxygen. Cover the kettle with Saran or cellophane wrap. Hold wort at 110f for 24hr, tasting it until it has soured sufficiently. Target pH is 3.5 to 3.6 or to your taste. Complete the boil and hopping per schedule after souring. The probiotic can be found at Fred Meyer/Kroger
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Last Updated: 2021-05-28 18:38 UTC
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NEW Water Requirements:
Lemondrop/Mango Blonde Sour Ale 15Gal
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Water Requirements:
Lemondrop/Mango Blonde Sour Ale 15Gal
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Recipe Cost
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Cost $
Cost %
Fermentables
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Steeping Grains (Extract Only)
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Hops
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Yeast
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