Mash at 149°F (63°C) for 90 minutes, drain, and sparge to yield 5.5 gallons (18.9 l). Allow the wort to cool to 110–120°F (43–49°C), and pitch your Lacto culture. Kettle sour to the desired perceivable acidity level (should be sharply sour). See “The Art of Tart” for more information.
Boil for 15 minutes, adding hops at the start of the boil.
Chill, pitch the Wyeast 1007, and ferment at 65°F (18°C). After completing fermentation, package to 3.5 volumes of CO2.
add pomegranate juice after high Krausen. Add 8 points to Gravity making it 1.045 when it’s all said and done.
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Last Updated: 2020-12-22 14:01 UTC
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NEW Water Requirements:
Pomegranate sour
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Water Requirements:
Pomegranate sour
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