Apricot/Mango kettle sour Saison - Beer Recipe - Brewer's Friend

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Apricot/Mango kettle sour Saison

200 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: rrenaud
Calories: 200 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Thursday February 25th 2016
1.062
1.005
7.5%
11.9
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost 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 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Apollo0.1 oz Apollo Hops Pellet 17 Boil 90 min 11.89 100%
0.10 oz / $ 0.00
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Swanson's lacto plantarum
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Infusion -- 149 °F 60 min
Starting Mash Thickness: 2.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.6 qt/lb 3.9 15.6  
Mash volume with grains 4.38 17.5  
Grain absorption losses -0.75 -3  
Remaining sparge water volume (equipment estimates 1.14 g | 4.6 qt) 0.64 2.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.46 1.8  
Pre boil volume (equipment estimates 4.5 g | 18 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 4.54 18.2
Equipment Profile Used: System Default
 
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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  • Last Updated: 2016-03-15 03:33 UTC