Brown Ale #6

Start fermentation at 60 then ramp up to 65 after high krausen or 3 days

Once FG is stable and the beer is free of off-flavors, cold crash the beer to 30-32°F/0˚C. 12-24 hours later, when the beer is below 50°F/10˚C, fine with gelatin (per 5 gallons heat 1 tsp of gelatin in 3/4 cup water to 150°F). 24-48 hours later, package the beer.


For the sour version

• Once mash is complete add lactic acid till pH drops to 4.0 - 4.3
  
• Bring wort to a boil for 1-2 mins
  
• Chill wort to about 90°F
  
• Transfer wort to primary
  
• Pitch OYL-605 (target pitch rate: 20 billion cells per gallon)
  
• Keep wort at a temperature of 90°F if possible for 24-72 hours
  
• When pH hits target of 3.4-3.6 transfer to boil kettle and continue boil process as normal.
  
• A double starter is recommended when pitching the regular yeast
  
  For the fruit version
  
• Follow sour instructions
  
• Near end of fermentation add 3 lbs of fruit puree