Mango Pineapple Sour
All Grain Recipe
Submitted By: ccherek4 (Shared)
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Batch Size: 5.00 gal | Style: Mixed-Fermentation Sour Beer (28B) |
Boil Size: 6.52 gal | Style Guide: BJCP 2015 |
Color: 6.3 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
Bitterness: 16.2 IBUs | Boil Time: 60 min |
Est OG: 1.073 (17.8° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
Est FG: 1.015 SG (3.9° P) | Fermentation: Ale, Two Stage |
ABV: 7.7% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
8 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
2 lbs |
Munich 10L (Briess) (10.0 SRM) |
Grain |
2 |
2 lbs 8.00 oz |
Wheat Malt, Bel (2.0 SRM) |
Grain |
3 |
2 lbs |
Acid Malt (3.0 SRM) |
Grain |
4 |
1.00 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 60 min |
Hops |
5 |
1.00 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 5 min |
Hops |
6 |
1.00 oz |
Saaz [4.0%] - Boil 5 min |
Hops |
7 |
1.0 pkgs |
Belgian Ale O (Omega #OYL-046) |
Yeast |
8 |
1.0 pkgs |
Lactobacillus (Wyeast Labs #5335) |
Yeast |
9 |
Notes
**Use one carton of Mango Good Belly to sour, lactobacillus plantarum This Recipe Has Not Been Rated