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
Strike 4 @ 163.4
Sparge 1.78 @ 170+
The purpose of this recipe is to be easy. I can brew this on a stovetop setup afterwork in just over 2.5hrs start to finish. Perfect for work nights.