PB0010 Limelight 03/13/2021

For first 3 bbl segment, boil 75 min and knock out as normal. For 2nd 3 bbl segment, perform kettle souring procedure as follows:

part 1:
1 tbsp fermcap prior to boil
perform short ~5-10 min boil
Do Not add any hops during short boil
recirc through heat exchanger back into kettle to lower 110F
acidify to pH 4.5 via lactic acid additions (~180 ml)
pitch lactobacillus source and cover with plastic wrap and let sit 1-3 days until desired sour level as determined by pH (3.3-3.7) and taste

part 2:
bring back to full boil and finish process like regular brew
add lactose with 20 min left in boil
18 g whirlfloc with 15 min left in boil
1 g zinc with 15 min left in boil
add 10g (~4 tsp) of ground cinnamon at flameout
whirlpool 20 min
ferment at 68F with S-04
Add fruit towards end of primary fermentation

part 3:
Soft Crash to 60F
Drop Yeast
add:
-8 oz McCormick Pure Vanilla Extract (or equivalent high quality real vanilla extract with just alcohol and vanilla)

-zest from ~30 limes<br />
-1.5 lb Motueka Hops<br />

Brew Day notes: