Hi guys, Welcome to the Advanced Video Search Engine, and you are watching All Grain Brew Day - Mango Kettle Sour. That video is uploaded by Cityscape Brewing at 2022-04-13T08:45:01-07:00. We are promoting this video only for entertainment and educational purpose only. So, I hope you like & enjoy it. [FGCXxdH-DQs]
| Name | All Grain Brew Day - Mango Kettle Sour |
| Video Uploader | Video From Cityscape Brewing |
| Upload Date | This Video Uploaded At 13-04-2022 15:45:01 |
| Video Discription | **Hit that SUBSCRIBE button, you know you want to!!** BUY ME A BEER 🍺 Doing so will help support the channel and allow me bring you even more brewing content! thanks and Cheers! 🍻 https://www.buymeacoffee.com/Cityscape 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!! You can see all the exact equipment I use in my videos at my Amazon page here: https://www.amazon.com/shop/cityscapebrewing **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: https://youtu.be/9TZLoP8cfAg All Grain Brewing - Step by Step Tutorial: https://youtu.be/alnqS40h2Fc How to Transfer to a Secondary: https://youtu.be/w-qpwjBZELU FGCXxdH-DQs |
| Category | Howto & Style |
| Tags | Bottling | Brew | Brewing | Home Brewing | Homebrew | Keg | fermentation | racking | sour beer | kettle sour | make beer | making beer | how to make beer | brew beer | ph meter | ph of beer | brewing for beginners | learn to home brew | learn to brew | fruit in beer | fruited sour | fruited sour beer | lactic acid beer | ferment | fermenter |
