BEE SNEEZE

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

A Sour IPA dry hopped with Eukanot hops and brewed with mangos, peaches, and lactose sugar!

Heat 4.0 gallons (approx.) of brewing water to 165°F (74°C). Dough in the crushed base malts (Pilsner, wheat, oat, acidulated, carafoam) to reach a mash temperature of 152°F (67°C). Hold at 152°F for 60 minutes. Stir every 15 minutes and check pH if possible (target mash pH 5.2–5.5).

Mash

After mash rests, vorlauf until clear and sparge with enough 170°F (77°C) water to collect ~6.5 gallons of wort in the kettle (total pre-boil volume).

Sparge

Bring wort to a rolling boil. Add Magnum bittering hops at 60 minutes remaining for a very low bitterness (target IBUs 5–8). Add Irish moss at 10 minutes if using. Turn off heat at end of 60-minute boil. Do not add lactose in the boil (it is non-fermentable and can scorch); instead add to the whirlpool or to the fermentor as described below.

Boil & Bittering

Cool the wort quickly to 100–110°F (38–43°C) if you plan to kettle-sour with Lactobacillus (see souring step). Transfer cooled wort to a sanitized kettle or fermenter suitable for warm souring. Maintain sanitation practices to avoid wild contamination of equipment that will be used for other beers.

Cool & Transfer

If using a kettle sour approach: Once wort is cooled to 100–110°F (38–43°C), oxygenate lightly (aeration is not desirable for Lactobacillus, so skip heavy aeration). Pitch the Lactobacillus culture (1 pack or recommended dosage) and hold the wort at 100–110°F. Use a temperature-controlled setup (insulated cooler, heat belt, or warm water bath). Allow Lactobacillus to sour the wort until desired acidity is reached (target final pH 3.4–3.6) — typically 16–48 hours depending on strain and starting gravity. Taste frequently. Optionally add a small pinch of yeast nutrient to help culture activity. When target sourness is reached, bring wort briefly to a boil (5–10 minutes) to kill Lactobacillus and stop souring, or alternatively pasteurize by heating to 170°F for 15 minutes—this step also drives off some oxygen and prepares for fermentation. After pasteurization/brief boil, cool to ~68°F (20°C).

If you prefer mixed fermentation instead (longer timeline), you can transfer unboiled soured wort to fermentation and allow mixed culture maturation; instructions below assume kettle-sour for predictability.

Once wort is cooled to ~68°F (20°C), transfer to a sanitized fermenter. Add lactose (1.25 lbs) dissolved in a small amount of sanitized warm water to fully dissolve and sanitize by adding during transfer or after yeast pitch — since lactose doesn't ferment, it can be added at high krausen as well. Aerate gently to provide yeast with oxygen (brief shaking or oxygenation for 30–60 seconds) and pitch your neutral ale yeast (one pack or rehydrated/propagated starter).

Allow fermentation at 66–70°F (19–21°C) for the first 3–5 days, then allow to finish fermentation at the same temperature until final gravity is stable over 3 consecutive days (typically 7–14 days). Monitor gravity. Because lactose is unfermentable, final FG will be higher and mouthfeel creamy.

Prepare fruit: Thaw frozen mango and peach puree in sanitized containers. To reduce microbial risk and preserve fresh fruit character, you can: (A) heat the puree to 170°F (77°C) for 10–15 minutes then cool and add (this reduces volatile aroma slightly), or (B) treat with a Campden tablet (add crushed tablet at recommended rate and hold 24 hours) to inhibit wild microbes. Either method reduces risk of refermentation and contamination. If using Campden, dissolve 1/4 campden tsp per 2–3 lbs fruit (adjust to manufacturer's guidance) and wait 24 hours.

Add fruit puree to the fermenter after primary fermentation has slowed (typically at 5–7 days or when yeast activity is low) OR cold-crash to ~50°F and rack onto fruit for a cleaner profile. Add all 3 lbs mango puree and 1.5 lbs peach puree directly to fermenter; stir gently or use a sanitized spoon to incorporate. Add the optional 0.5 lb dextrose only if you need to bump gravity a touch — note this will ferment out.

Allow the beer to rest on fruit for 4–10 days at fermentation temperature to extract aroma, flavor, and sugars. Taste frequently; longer contact extracts more character but can bring vegetal notes if overdone.

Dry hop with Eukanot (3 oz): Because this recipe is an IPA-styled sour dry-hopped heavily with Eukanot, consider a two-stage hop addition: add 1.5 oz of Eukanot to the fermenter with fruit contact after 48 hours (for biotransformation while yeast still present) and add the remaining 1.5 oz for a cold dry-hop at 36–48°F for 3–5 days after fermentation is complete. Use sanitized hop bags or free-floating hops. Cold dry-hop will maximize aroma and minimize vegetal astringency.

After fruit contact and dry-hopping, cold crash the fermenter to 35–40°F for 24–48 hours to encourage solids to drop. Rack or siphon to a keg (preferred for freshness and to preserve hop aromatics) or prepare for bottling.

If kegging: transfer to a sanitized keg, carbonate to ~2.4–2.6 volumes CO2 (slightly higher if you want a spritz). If bottling: prime with a calculated amount of priming sugar (taking into account residual fermentability — lactose is unfermentable, but any added dextrose will ferment), usually around 3/4 cup corn sugar for 5 gallons for about 2.3 vol; bottle and condition at room temperature until carbonated (1–2 weeks).

Age for a short maturation—this style benefits from freshness to preserve hop and fruit aromas. Serve cold (45–50°F / 7–10°C).

Pilsner malt (base)

Wheat malt (for body and head retention)

Oat malt (flaked oats or oat malt)

Lactose (milk sugar)

Acidulated malt (for slight mash pH adjustment)

Weyermann Carafoam or light crystal (optional, slight sweetness/body)

Water (brewhouse, total)

Water (top up for boil/fermentor transfers)

Magnum (bittering)

Eukanot hops (dry hop / flameout)

Lactobacillus (kettle sour culture, e.g., L. plantarum)

Neutral ale yeast (attenuative, clean strain, e.g., Safale US-05 or Wyeast 1056)

Ripe mango puree (preferably frozen, no sugar added)

Ripe peach puree (preferably frozen, no sugar added)

Optional additional fruit sugar (dextrose) for gravity boost if needed

Campden tablet (sodium metabisulfite) or PAA for fruit treatment (optional)

Yeast nutrient

Irish moss or kettle finings (optional)

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Make Mighty Squirrel Mango Lassi Recipe in just 72h . A Sour IPA dry hopped with Eukanot hops and brewed with mangos, peaches, and lactose sugar!

Mighty Squirrel Mango Lassi Recipe

Descriptors

Tasting Notes

Food Pairings

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