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!