Kettle Sour Peach Mango Wheat Beer - Homebrewing Summer Beers!

Mike brewed a heavily fruited peach mango kettle sour wheat beer for hot summer weather. The base beer uses equal portions of Pilsner malt and white wheat malt. Mike kettle soured the wort with Lallemand WildBrew Sour Pitch before adding Centennial hops at flameout. After fermentation, he prepared four pounds of frozen mangoes and peaches. The fruit was blended, strained, and added directly to the serving keg before carbonation. In this video, we discuss the complete kettle souring process, using expired brewing cultures, preparing fruit puree, preventing clogged keg fittings, and tasting the finished beer. The mango dominated the aroma, while peach remained softer in the background. The finished beer had noticeable lactic tartness, a nectar-like texture, and a refreshing summer character. Have you brewed a kettle sour using expired bacteria or heavy fruit additions? Share your experience in the comments. Visit Brew Dudes: https://www.brew-dudes.com Chapters 00:00 Peach Mango Kettle Sour 00:27 Grain Bill and Target Gravity 01:06 Mash and Water Profile 01:31 Lallemand Sour Pitch 02:29 Kettle Souring Process 03:45 Boil and Centennial Hops 04:07 Yeast and Fermentation 04:49 Peach Mango Fruit Plan 05:13 Making the Fruit Puree 06:43 Adding Fruit to the Keg 07:14 Peach Mango Sour Tasting 10:40 Final Thoughts 11:16 All-In-One Kettle Souring 11:36 Brewing With Expired Bacteria 12:25 Closing Thoughts #Homebrewing #KettleSour #SourBeer CHEERS! Check out our blog: https://www.brew-dudes.com