Looking to make a kettle sour fruit ale. I had one a toppling Goliath brewery in Decatur iowa. Has Dragon fruit, mango and passion fruit purée. Was wondering what beer style I start with it’s only 10 ibu and 4.2 alc. If someone could help me make a recipie that would be great. You can look up the beer on internet that I would like to clone it’s called dragon Fandango. Thanks for anyone’s advice.
kettle soured fruit ale help?
- Thread starter Wade
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Brew a simple wort of 50/50 pils or 2 row and wheat around 1.035, pref acidify with lactic acid to 4.5 pH or lower. Pitch lacto Plantarum and seal it up for a couple days at room temp. Give it a brief boil with a handful of something tropical like Citra, them chill and ferment with a clean ale yeast. Once fermentation is finished, rack onto your fruit purees - dragonfruit is pretty light in flavor and could probably be left out or replaced with prickly pear without much impact - and secondary for a week or two before packaging at a fairly high carb level (maybe 3 volumes).
This will get you in the ballpark. From there, tweak and rebrew. From my experience with a passion fruit gose, don't bother stashing any bottles away. It will be best young.
This will get you in the ballpark. From there, tweak and rebrew. From my experience with a passion fruit gose, don't bother stashing any bottles away. It will be best young.
This is hilarious. I just posted on making a sour a few days ago or so. I've never made one . Since I've posted I've seen others inquire about sours . Pretty funny . Search making a sour and you will find what you need .
@FatDragon , just seen your post .
@FatDragon , just seen your post .
bigdawg86
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Just a FYI, putting fruit in secondary will ferment out alot of flavor. I suggest mashing low, using a neutral yeast, then adding a juice or puree. Letting fruit ferment in secondary hasn't been great for me in terms of fruit expression.
Just curious , what's the difference of using puree and fruit . Isnt puree just fruit that's been smashed or blended up?
bigdawg86
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Correct. Puree has alot more solids and may be better off in secondary as opposed to juice which can be added directly to a keg without worrying about chunky beer.
Would you add a puree to secondary?
isomerization
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Probably need to use more fruit then, there is a pretty big jump in flavor profile going from 1 to 2 lb/gal for most fruits.
Is it common to use 1lb of fruit per gallon?
Yeah. That's on the low end for most fruited beers, though it varies across a very wide range depending on the type of fruit and the style of beer, among other things.
