In this video take you through the process of kettle souring from start to finish, step by step.
Here is the recipe featured in this video.
Summer Hoppy Sour – 6%
American-Style Sour Ale
Author: David Heath
Brewfather link:- https://share.brewfather.app/N5vhx7LwijjyeJ
Batch Size : 19L / 5 US Liquid Gallons
IBU : 12 (Tinseth)
Colour : 10 EBC
Original Gravity : 1.047
Final Gravity : 1.001
ABV:- 6%
Boil Time : 30 min
Brewhouse Efficiency: 75%
Mash Efficiency : 78.9%
Mash Profile
High fermentability plus mash out
65 °C/149°F – 60 min – Temperature
75 °C/167°F – 10 min – Mash Out
Fermentables
2.779kg/6.59lbs Pale Ale (70%)
993g/2.18lbs – Wheat Malt (25%)
199g/0.43lbs – Acidulated (5%) – Change to suit your wort ph
Hops
USE YOU OWN ALPHA ACID % TO MATCH IBU
30 min – Loral – 5 IBU
30 min – Sabro – 3 IBU
Hop Stand
10 min hopstand @ 75 °C/ 167°F
10 min 75 °C – Loral – 2 IBU
10 min 75 °C – Sabro – 2 IBU
Dry Hops
3 days – 31g/1.09oz – Loral
3 days – 29g/1.02oz – Sabro
Yeast
Norwegian Farmhouse Kveik Tormordgarden
(If you cannot obtain this then find another suitable yeast that can withstand low ph)
Fermentation Profile
35 °C/95°F – 7 days – Primary
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae