Berliner Weisse style Kettle Sour. Using home-grown Key Lime juice and Montmorency Cherry juices.
Berliner weiss with a touch of honey malt
Alpro Natural yogurt used. Mash with just the pilsner malt. 3.1L for mash. Then sparge 9L in and add DME. Additional 1L from starter culture should give 12L pre boil. PH4.3 at pitching, 3.6 at boiling time. OG 1.050
Add 1 lbs frozen/pureed fruit per gallon.