After mashing boil for 15 minutes to boil off any oxygen from wort, transfer carefully to bucket and make sure you dont leave any head space to avoid contact with oxygen, lower ph down to 4.5 with lactic acid, add 330g of probiotic containing Lactobacillus rhamnosus.
Store it on temperature of 37°C for 24h. It should bring down ph to 3.2.
Transfer sour wort back to kettle and boil for 60 minutes, adding 5g of cascade hops 30 minutes from end of boil. Cool down to 18°C and transfer to fermenter, pitch US-05.
Add 2.5 kg frozen raspberries to primary for 3 days after primary fermentation is done, filter to bottling bucket and add 200g of dextrose, stir slowly to avoid unnecesary oxidation.
2nd place at Croatian homebrew championship in wild & sour category.
Award Winning Recipe
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Last Updated: 2020-10-01 12:17 UTC
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Malinski Kiseljak
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