Bring Wort to quick boil then cool to 90F and pre acidify with lactic acid to 4.2-4.5 pH. Pitch OYL-605 and sour in kettle to 3.2-3.5 pH. Bring wort to boil for 60 minutes and add hops per recipe. Cool to 70F and pitch OYL-500 and ferment to near terminal. Add Blackberry and Raspberry Puree and ferment for additional week. Cold crash, keg and serve.
1st Place - Soul Fire Homebrew Competition
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Last Updated: 2022-10-09 20:37 UTC
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NEW Water Requirements:
Yasss Queen!
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Brewed this over the holidays and it came out delicious. Used high quality blackberry and raspberry extracts in secondary with a bit more added directly during kegging. Crisp, fruity, and refreshing.
For souring I ket my boil kettle in one of my guest bathrooms and wrapped the kettle with a heating blanket on high - worked really well to keep the temp at about 95f!
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