Kettle sour. Mashed (1/15/17) at 152F for 90 minutes. Heated wort to 200, then chilled back down to 95. Pre-acidified with 3.5 tsp lactic acid, which brought pH down to 4.6 (figured it was close enough to the standard 4.5). Pitched 4 GoodBelly PlusShots (pomegranate / blackberry). 43 hours later (1/17/17), pH was 3.3, so I started the boil. At this point I added 1/3# Light DME and 1/2# CaraFoam (steeped at 148 for 30 minutes) to aid in head retention. 90-minute boil. OG was 1.054. 2/2/17 I transferred to a secondary and racked the beer onto 3 lbs of raspberry puree. Gravity was 1.009. 3/22/17 I bottled the beer with priming sugar and CBC. FG = 1.005. 6.4% ABV.
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