11/14/16 wort souring (kettle sour): Added 6# of DME to 6 gallons of water. Pasteurized by bringing to a boil (temps stayed above 180 for almost an hour). Chilled wort down to 100, then pitched 4 GoodBelly StraightShots and about 16 ounces of GoodBelly Probiotic drink with mango, which ended up totaling about 120 billion cells of Lactobacillus Plantarum. 11/16/16 pH was down to 3.3, so I started the 90-minute boil. Added the salt and coriander the last 5 minutes of the boil. OG = 1.052, pH = 3.4
Fermentables
50% - Dry Malt Extract - Pilsen - US
3
42
2
Extract
50% - Dry Malt Extract - Wheat - US
3
42
3
Extract
Hops
Saaz
0.35
Leaf
Boil
60 min(s)
2.4
2.9
Saaz
0.65
Leaf
Boil
20 min(s)
2.4
3.3
Yeast
Wyeast Kölsch 2565
75%
Other Stuff
GoodBelly Probiotic Mango with Lactobacillus Plantarum
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