Kettle Sours are Easy! How to brew a kettle sour – grain to glass brewing with kveik yeast

Beer Kit
Kettle sours can be easy, but sometimes recipes make them too difficult. Here’s my process to making great sours every time with little work.

Recipe:

Water – no specific profile, just used my tap water with campden
Grain:
4lbs (1.8kg) Pilsner Malt
4lbs (1.8kg) White wheat
1lb (453g) Flaked wheat
12oz (340g) carapils

Hops:
12 citra pellets @ 15mins

Yeast:
Kveik Oslo (I used a slurry, but bootleg biology is where the original came from)

Fermentation:
95f (35c) for 3 days, cold crash 3 days, fruit puree for 3 days @ cold crash temp. Higher fermentations temps with Kveik help push fruity esters!

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