All Grain Brew Day - Mango Kettle Sour скачать в хорошем качестве

All Grain Brew Day - Mango Kettle Sour

*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/cityscape... *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:    • Intro to Home Brewing - Starter Equip...   All Grain Brewing - Step by Step Tutorial:    • All Grain Brew Day - Step by Step Tut...   How to Transfer to a Secondary:    • Secondary Fermentation - Racking/Tran...