Session Sour - 2 - Mango
Recipe Info
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Session Sour - 2 - Mango
by squaremile on 4/3/2016 All Grain
3.4 Gallon(s)
3.75 Gallon(s)
5 min
78%
No boil no chill. Change water profile, first French Saison yeast, no adjuncts. Mangoes are trader Joe's frozen and then pureed.
Pitch -
Day 2 - End temp
Day 5 - Transfer and add fruit
Day 7 - Dry Hop
Day 9 - Swirl
Day 10 - Cold Crash
Day 11 - Keg & Carb
Day X - Tap
OG: 8.6
FG: 3.8
Brewed on stove top. Some whole kernels got in due to drill error. Mashing 25m due to lower temp. Mill was set to be a bit more fine, and stirring the mash more as well, all due to recent lower efficiencies. Sprinkle yeast, huge K after 10hr. At day 5 it was at 3.9 (1.007). Pureed the mangoes and threw them in and dumped some of he yeast cake into the secondary. Tasted the base Saison and had a really nice ester profile. 24hr after mango added, airlock stopped, gravity at 4.0. Tastes amazing, not gonna dry hop. Two more days down to 3.8, swirled again. Debating doing the acid. Decided against the acid. Grgas says there's DMS in here.
Fermentables
% | lb | fermentable | ppg | L | usage |
100% | 4 | Golden Promise - UK | 37 | 3° | Mash |
4 lb |
Hops
oz | variety | type | usage | time | AA | IBU |
0.5 | Chinook | Pellet | Flame Out | 0 minutes | 13.0 | 0.0 |
0.5 oz | IBUs calculated using the Tinseth formula |
Hop Summary
oz | variety | type | AA |
0.5 | Chinook | Pellet | 13.0 |
0.5 oz |
Yeast
name | attenuation |
Danstar Belle Saison | 80% |
Other Stuff
No Other Stuff in this Recipe
|
Mash Steps
type | heat | temp °F | time |
Saccharification Rest | Infusion | 146 | 25 minutes |
Mash-Out | Direct Heat | 170 | 0 minutes |
Special Instructions
- pH: 5.29, ferm @ 63, tap pH: 3.62
- 3 Gyps, 2 Eps, 2 CaCl, Camp & Whirl
- Hops and WF in at mash out, then no chill
- 6# mango puree in secondary
Recipe Facts
Session Sour - 2 - Mango
3.40
Gallons
Liters
3.75
Gallons
Liters
@
5
min
1.034
1.007
3.6° SRM
78%
0.0 IBU (tinseth)
0.00
3.5% ABV
110 per 12oz