In this video, I go through the the full 2 day process on how to brew a Mango kettle sour(or any fruited sour. I typically use a 32oz Goodbelly probiotic drink on the first day to sour the beer.
For more in-depth videos on the brewing equipment, brewing process, and transferring to a secondary, see the videos below. Happy Brewing!!
**Recipe**
Ingredients:
white wheat malt – 7.5 lbs – 57.7%
Pilsner Malt – 5.5 lbs – 42.3%
Rice Hulls – 0.5 to 1 lbs (optional but highly recommended, also optional to rinse and soak in water first so they don’t suck up wort volume)
~10 ml Lactic acid
32 oz carton of Goodbelly Probiotic Drink (souring bacteria- Lactobacillus plantarum) Any flavor works since all drops out, but I still try to get one a similar flavor/color to my fruit additions.
Use the mango for lighter or non fruited sours.
Yeast – Safeale US-05
Directions:
– Mash normally @ 152F
– Boil 15 mins (Don’t add hops yet. kills any bacteria on grains and slightly reduces volume) Don’t add hops yet.
– Cool to 100F degrees
– Add about 3-5ml of lactic acid at a time until PH is about 4.5
– Add 32 oz goodbelly probiotic drink
– Wait 18-24 hours until pH drops to 3.5 or to desired level of sourness
– Boil for the remaining 45 mins – This also stops souring process
– Pitch and ferment as normal @ 67F for safale us-05
– After fermentation is complete, rack to secondary. If adding fruit, use about 1 pound per gallon. – – Let sit for 7 days.
– Rack to keg or bottles.
**Tip**
Use frozen fruits(less bacteria and freezing helps break down fruit skin/casing), or if using fresh, rinse with sanitizer and freeze first to kill any natural bacteria. Pull fruit out several hours before your transfer to thaw and mash in a bowl with sanitized potato masher. I also use a 5 gallon paint strainer bag to keep fruit and any seeds in.
Learn to Brew tutorial videos:
Homebrewing Equipment:
All Grain Brewing – Step by Step Tutorial:
How to Transfer to a Secondary:
Equipment recommended for Sour Beers:
PH Meter:
https://amzn.to/3urV1hx
Calibration Solution:
https://amzn.to/3HqCTYZ
5 gallon paint strainer bags(fruits or hop spider)
https://amzn.to/34gqdpo
1 gallon paint Strainer bags (dry hops, ginger, or spices)
https://amzn.to/3uQCJGf
Recommended Starter Kits:
Northern Brewer – Essential Brewing Starter Set – Includes 5 Gallon Recipe:
https://amzn.to/3O0Rqxb
Northern Brewer Deluxe Homebrew Starter Kit, Equipment – Includes 5 Gallon Recipe:
https://amzn.to/3bQqSRF
Northern Brewer – Premium Kit, with big mouth bubbler, kettle, and chiller & 5 Gallon Recipe:
https://amzn.to/3nFYvbp
Individual Equipment (Exact products I use, except chiller):
Gas One 10 Gallon Kettle w/ Temp Gauge & Ball Valve:
https://amzn.to/34pZW7Q
You will also need Stainless Steel 1/2″ Barb Hose to 1/2″ NPT 2 Pack:
https://amzn.to/3uuHzJC
Bayou Classic High-Pressure Cooker/Burner:
https://amzn.to/3grC5qV
Northern Brewer – Copper Immersion Wort Chiller:
https://amzn.to/3HwDdpf
Big Mouth Bubbler 6.5 gallon Glass Carboy:
https://amzn.to/34lNvdl
RV Inline Water filter:
https://amzn.to/3J8ky3q
Digital Scale (measuring grain and hops):
https://amzn.to/34Cfcyv
Digital Thermometer:
https://amzn.to/3t321it
Refractometer:
https://amzn.to/3KgQ53I
Inkbird Temperature Controller:
https://amzn.to/35IxD4U
Barley Crusher(what I have):
https://amzn.to/3NICEfs
or Budget friendly Grain Mill:
https://amzn.to/3x8oHkS
Complete Mash Tun with false bottom kit (or buy separate items below): https://amzn.to/34FruWw
**Recommended items** to Build your own Mash Tun for cheaper:
10 gallon Cooler:
https://amzn.to/3gpaB5c
Ball Valve with 12″ Bazooka Kit & 1/2″ Hose Barb:
https://amzn.to/3sk5r03