I have ingredients for a German hef, but was wondering if i could turn it into a kettle sour. Was hoping someone could look over recipe and make sure it looks good? Thanks!
The good belly that people recommend using refers to the yogurt with live cultures?
Any recommendations for fruit and amount?
———-
All grain
6 lb. White wheat
4 lb. 2 row pale
0.5 oz northern brewer (60 minutes)
0.5 oz. Sea salt (10 minutes)
1 oz. Crushed coriander seed (5 minutes)
1 qt. Mango Goodbelly or 2x Goodbelly StraightShot (either way, about 40 billion cells)
wlp300 yeast
fruit purée
Steps:
The good belly that people recommend using refers to the yogurt with live cultures?
Any recommendations for fruit and amount?
———-
All grain
6 lb. White wheat
4 lb. 2 row pale
0.5 oz northern brewer (60 minutes)
0.5 oz. Sea salt (10 minutes)
1 oz. Crushed coriander seed (5 minutes)
1 qt. Mango Goodbelly or 2x Goodbelly StraightShot (either way, about 40 billion cells)
wlp300 yeast
fruit purée
Steps:
- BIAB mash as normal at 152 deg F.
- Remove kettle from heat, cool to ~90-100F.
- add ~10mL 88% lactic acid. My ph meter is broke. I think i have some test strips.
- Add 1/2 qt. Mango Goodbelly or 2x Goodbelly StraightShot.
- Keep temp between 90-100F for 18-36 hours, or until desired level of sourness is achieved
- Once appropriately soured, return kettle to burner and bring to a boil.
- Once boiling, add 1 oz. Hops pellets.
- After 5 minutes, add 0.5 oz. sea salt. After 10 minutes, add 1 oz. crushed coriander. After 15 minutes, remove from heat and cool to about 68F.
- aerate, pitch rehydrated yeast.
- Ferment out
- Add fruit purée for 1 week
- Keg Carb to about 3.0 co2 volume