Tocolimeberliner Weisse

-|- KETTLE SOURING STEPS -|-

1) Once mashing is complete, BOIL FOR 15 MINUTES ONLY!!!

2) Cool wort to 110°F

3) Add Lactic Acid to drop wort pH to 4.3 range. 1mL of lactic acid per .1 of desired drop is a good starting point.

4) Add 16 ounces (half container) of Goodbelly to wort. Mango is preferred flavor but any will work.

5) Purge kettle with CO2 and make kettle airtight; Either sit a couple layers of Saran Wrap on surface of wort WITHOUT ANY BUBBLES, or try to make lid airtight.

6) Allow temperature to drop for approximately 18-48 hours. Check wort pH, once it's reaches 3.4 souring is complete.

Alternately, rather than using kettle to sour, use old Ale Pail as long as it's sanitized, can be made airtight and will hold wort volume. This may actually work better because the Ale Pail has a thermowell that can monitor temperature.

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      • Add lime peels (NO PITH) to boil with 5 minutes left.
      
      • Add toasted coconut to Primary a day or two after dry hops. If no cold crashing will be done, don't bother bagging the coconut before adding to the fermenter.