Banana Rama Sour

All Grain Recipe

Submitted By: Domes (Shared)
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Brewer: Uncle Mickey
Batch Size: 5.25 galStyle: Mixed-Fermentation Sour Beer (28B)
Boil Size: 6.40 galStyle Guide: BJCP 2015
Color: 3.5 SRMEquipment: Uncle Mickey's Pot (12 Gal) - BIAB
Bitterness: 13.5 IBUsBoil Time: 5 min
Est OG: 1.060 (14.7° P)Mash Profile: BIAB, Medium Body
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 6.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.84 gal Clay Street City Water Water 1
2.34 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
1.27 g Calcium Chloride (Mash 60 min) Misc 3
1.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
7 lbs 8.00 oz Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 5
5 lbs White Wheat Malt (2.4 SRM) Grain 6
1.00 oz Galaxy [15.3%] - Steep 30 min Hops 7
1.00 oz Idaho #7 [13.0%] - Steep 30 min Hops 8
1.00 oz Wai-iti [2.2%] - Steep 30 min Hops 9
1 pkgs Safale American (DCL/Fermentis #US-05) Yeast 10
0.25 oz Galaxy [15.3%] - Dry Hop 13 days Hops 11
0.25 oz Idaho #7 [13.0%] - Dry Hop 13 days Hops 12
0.25 oz Wai-iti [2.2%] - Dry Hop 13 days Hops 13
0.50 oz Galaxy [15.3%] - Dry Hop 7 days Hops 14
0.50 oz Idaho #7 [13.0%] - Dry Hop 7 days Hops 15
0.50 oz Wai-iti [2.2%] - Dry Hop 7 days Hops 16
0.75 oz Galaxy [15.3%] - Dry Hop 4 days Hops 17
0.75 oz Idaho #7 [13.0%] - Dry Hop 4 days Hops 18
0.75 oz Wai-iti [2.2%] - Dry Hop 4 days Hops 19

Taste Notes

Use 6.5 gallons next time as pre-boil volume.

Notes

No campden tab. 1/4 tsp. brewtan B. 2.25 tsp. lactic acid to get to 5.20. Mash all grains at 152 for 90 minutes. Squeeze and drain bag for 20 min. and added 2 1/4 tsp. lactic acid to lower ph to 4.58. Boiled for 5 minutes then cooled to 100 deg add to carboy with 1 carton/quart of warmed GoodBelly Mango. OG was 1.050 without GoodBelly added. Let sit at room temp for 5 days. No visible sign of fermentation. No air lock action. pH down to 3.37. Reboil for five minutes, added 1 ounce of Galena at start of boil, cool, and add rehydrated Safale 05.
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