Kettle Soured. Perform full mash and collect wort. Do not add hops. Boil 10 minutes then cool and collect wort. Evacuate oxygen with CO2, Pitch lactobacillus at 95F and ferment until pH has dropped (in 2.5 days bottomed at 3.3pH). Then return wort to kettle and bring to boil, add hops per schedule. Drain and chill wort and pitch 1 packet Safale BE-134 and 1 packet Safale US-05 and ferment at 66F for 7 days. Rack to rye whiskey oak barrel with 4 oz Cherry Flavoring and age 30-60 days.
Brewed 4/6/2021. My first kettle soured beer. It was excellent.
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Last Updated: 2022-11-27 15:20 UTC
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NEW Water Requirements:
Kettle Soured Barrel Aged Rye Ale 21
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Water Requirements:
Kettle Soured Barrel Aged Rye Ale 21
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Steeping Grains (Extract Only)
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