This was my 15th batch of sour ale, but only my second kettle sour. Mashed 90 minutes at 150. Batch sparged. Wort souring began 11/2/16 at 1:30 p.m., started boil 11/4/16 at 7 a.m.; pH dropped down to 3.3 in that time. Preboil wort was 1.033. Adjusted pH to 4.5 with a few tsp of lactic acid. After bringing wort up to 200F, I chilled it to 100, then pitched 3 plain GoodBelly Straight Shots (equal to about 60 billion cells of L. Plantarum). 11/9/16 racked onto 3 lbs raspberry puree. Bottled late Jan. 2017. FG = 1.004, pH = 3.4
Fermentables
41% - 2-Row - US
6
37
1
Mash
20% - Wheat Malt - DE
3
37
2
Mash
20% - Pilsner - DE
3
38
1
Mash
7% - Golden Promise - UK
1
37
3
Mash
3% - CaraVienna - BE
0.5
34
22
Mash
2% - Aromatic Malt - US
0.25
35
20
Mash
3% - Flaked Oats - US
0.5
37
1
Mash
3% - Flaked Rye - US
0.5
36
2
Mash
Hops
Horizon
0.5
Pellet
Boil
30 min(s)
13.1
18.4
Waimea
1
Pellet
Boil
1 min(s)
17.4
2.7
Yeast
Mangrove Jack's Craft Series dried yeast - M27 Belgian Ale
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