This is No. 13 in my sour series and my first kettle sour. 8/29/16: Mashed at 153 for 90 minutes. Batch sparged. Filled kettle to 6 gallons, covered it, and let it cool to 120. Had to add 4 tsp of 88% lactic acid to get the pH down to 4.5. Hours later I Pitched an entire 32-oz carton of GoodBelly Probiotic drink (mango) containing Lactobacillus Plantarum. 24 hours later, the pH had already dropped to 3.6. Meanwhile, I made a starter with Safale K-97 dried yeast. At 40 hours, the pH was 3.1, so I started my boil. I added 1 pound of light DME because my efficiency wasn't as good as I hoped. I also did a long boil (3 hours) to condense the wort. OG was 1.047. On 9/21/16 I racked the beer onto 4 lbs of wild huckleberries that I picked while on hikes in the North Cascades (washed and frozen before adding to the beer). 11/3/16 I bottled with priming sugar and a bit of rehydrated CBC-1 yeast. FG was 1.006 and pH was 3.3.
Fermentables
52% - Belgian Pale Malt
7
0
0
Mash
30% - White Wheat - US
4
40
2
Mash
4% - Vienna - DE
0.5
37
4
Mash
4% - CaraVienna - BE
0.5
34
22
Mash
4% - Carapils - Dextrine Malt - US
0.5
33
1
Mash
7% - Dry Malt Extract - Light - US
1
44
8
Extract
Hops
Citra
0.2
Pellet
Boil
60 min(s)
12.7
11.7
Citra
0.8
Pellet
Boil
0 min(s)
12.7
0.0
Yeast
Fermentis Safale K-97
81%
Other Stuff
GoodBelly Probiotic Mango with Lactobacillus Plantarum
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