Kettle Sour. Short 10 min Boil. Cool to 100F, pitch Lacto, ferment 3 days. pH down to 3.3. Then boil with hops, cool, pitch with yeast ferment 5 days, transfer to rye whiskey oak barrel.
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Last Updated: 2021-09-08 18:37 UTC
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NEW Water Requirements:
Kettle Soured Ale 21
Equipment Profile Used
System Default
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Water Requirements:
Kettle Soured Ale 21
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Recipe Cost
$ (USD)
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Gallons
Cost $
Cost %
Fermentables
$
Steeping Grains (Extract Only)
$
Hops
$
Yeast
$
Other
$
Cost Per Barrel
$0.00
Cost Per Pint
$0.00
Total Cost
$0.00
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