One Drop Brewing Co’s Double Mango Passionfruit Sorbet

One Drop Brewing Co’s Double Mango Passionfruit Sorbet

(7 gallons/26.5 L, all-grain)
OG = 1.074  (pre-souring)  FG = 1.025
IBU = 5  ABV = 7% 

A full-bodied and thick imperial smoothie style sour showcasing two of the best tropical fruits grown in Australia — mango and passion fruit.

Ingredients
3.3 lbs. (1.5 kg) American pale ale malt
3.3 lbs. (1.5 kg) wheat malt
1.3 lbs. (0.6 kg) flaked wheat
1.3 lbs. (0.6 kg) malted maize
1.3 lbs. (0.6 kg) Simpsons Golden Naked Oats® malt
0.66 lb. (0.3 kg) Carapils® malt
0.66 lb. (0.3 kg) acidulated malt
5 oz. (150 g) light crystal malt
2.2 lbs. (1 kg) dextrose (10 min.)
½ Whirlfloc tablet (10 min.)
5 g yeast nutrient (10 min.)
2 sachets Lallemand WildBrew Helveticus Pitch or favorite souring strain

Post-souring ingredients

2.2 lbs. (1 kg) lactose 
1.1 lbs. (0.5 kg) wheat dried malt extract 
0.88 oz. (25 g) Vic Secret^TM hops 
8.8. lbs. (4 kg) mango puree
8.8 lbs. (4 kg) passion fruit puree
½ Whirlfloc tablet 
5 g yeast nutrient 
Lalbrew Voss Kveik Ale, Omega Yeast OYL061 (Voss), Imperial Yeast A43 (Loki), or The Yeast Bay WLP4045 (Sigmund’s Voss Kveik) yeast

Step by Step
Please note: This recipe calls for the addition of over 2 gallons (7.6 L) of fruit puree after souring and primary, meaning you will need to account for the extra volume. This recipe uses reverse osmosis (RO) water. Adjust all brewing water to 100 ppm each of chloride and sulfate, a high sodium level of 50 ppm minimum, and medium calcium.

This recipe uses a single infusion mash. Use enough water to target just over 1 qt. per pound of grain or 2.4 L/kg. Target a mash temperature of 149 °F (65 °C) for 60 minutes or until proper enzymatic conversion has occurred. Sparge with water no hotter than 167 °F (75 °C). 

Collect enough wort for a 60-minute boil, adding dextrose, nutrient, and finings as indicated. After boil is complete, cool wort to 113 °F (45 °C). Rack into a bucket or another stock pot to get off the break material at the bottom of kettle. Pitch two sachets of Lactobacillus helveticus. Cover and seal kettle or bucket. Aim to maintain a temperature of 104–113 °F (40–45 °C) for 72 hours. Insulate fermenter with blankets if needed. 

After 72 hours bring your kettle to a boil for 15 minutes to pasteurize. Add lactose, wheat extract, Whirlfloc, and yeast nutrient and mix thoroughly. After pasteurization step add Vic Secret^TM hops and whirlpool for 20 minutes. 

Rapidly chill the wort to 95 °F (35 °C) and transfer to the primary fermenter. Aerate thoroughly and pitch plenty of healthy kveik Voss yeast. Ferment at 100 °F (37.5 °C). After 36 hours ramp temperature up to 104 °F (40 °C) and add fruit purees. Spund fermenter to 15 psi if possible. After two days rouse/shake/mix fermenter to mix fruit up. Allow another five days for full fermentation to complete. 

Drop to 50 °F (10 °C) and hold for five days. Then drop temperature to 32 °F (0 °C) for two days. 

Keg this beer targeting 2.3 vol-umes of CO₂. It is not recommended to bottle condition this beer due to the potential dangers caused by yeast fermenting the fruit and causing bottle bombs.

Tips for Success:
Make sure your kettle and cooling equipment is very, very clean before starting the souring process. Trust the process. 

Nick says homebrewers can use rice hulls in place of malted maize if they would prefer as they act similarly, however he likes how the malted maize will contribute some extract as well.

If you can, use fresh fruit and puree with seeds/skins removed, freeze, then defrost up to room temperature. There is no need for a “kill step” as there is enough alcohol, acid, and aggressive yeast to ward off any nasties. Soft carbonation will give a creaminess. If you’re feeling adventurous, keep flat and serve with a nitro tap.