Sour Base 5Gal
172 calories
14.1 g
12 oz
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
4.25 gal |
|
Infusion |
156.7 °F |
148 °F |
60 min |
2.1 gal |
|
Batch Sparge |
175 °F |
170 °F |
15 min |
Target Water Profile
Filtered
Notes
This is a no-boil neutral sour base.
Kettle souring is done with US-05 room temp + Goodbelly + L. Plantarum capsule, held at 85-87F for a few days after primary fermentation is completed. Sample often to desired souring (timing is inconsistent in my experience, but works out in the end)
OR
Use Lallemand PhillySour @ Room Temp
The purpose of this recipe is to be easy. I can brew this on a stovetop setup after work in just over 2.5hrs start to finish. Perfect for work nights.
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Last Updated: 2024-08-25 16:02 UTC