Smoothie sour

[codysorgenfrey]

I would love to brew this in Taiwan as we have nothing but tropical fruits. Sadly hard to make cider!! Any chance you would be willing to divulge your recipe? Thanks in advance!

Batch #20 - Tropical Smoothie - Cody Sorgenfrey
Brewfather

And no, no pasteurization as it should be kept cold the whole time and not stay in fridge for too long.

 

[merlyone]

As a side note, I found this Smoothie Sour recipe with an included step by step by Oakshire Brewing. I'm currently souring mine right now to be modeled after it a bit, marshmallow fluff and all! They use about 40% puree, but I'll be closer to 25%. Found this detailed write up super helpful for this particular style of thicker sour. Understanding what works, doesn't work, and the timing of the adjuncts was really great to read about. Hadn't been able to find too much on it otherwise:

https://oakbrew.com/oakshire-brewings-guide-to-smoothie-sours/

I’ve tried this few times. One tip is that let the marshmallow fluff to ferment in first fermenter and then transfer it to secondary. Keep it cold at all times after that! I ruined the beer when I left it to room temp. All the good sweetness was gone from puree leaving only tartness and bad flavors.

 

[austenl200]

I would love to brew this in Taiwan as we have nothing but tropical fruits. Sadly hard to make cider!! Any chance you would be willing to divulge your recipe? Thanks in advance!

Batch #20 - Tropical Smoothie - Cody Sorgenfrey
Brewfather

And no, no pasteurization as it should be kept cold the whole time and not stay in fridge for too long.

Hey, I just made a mango marshmallow smoothie ale, but it ended up being much under abv than I was hoping. Around 5.7%. I can't seem to get the 25% puree to really mix with the beer even after shaking it. I haven't carbed it yet, but the tap seems to only pull off puree. Maybe carbing will help? Did you shake the beer everytime you serve @codeysorgenfrey? Sounds like you have a lot more puree in yours.