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This is a really fun and easy kettle sour recipe. We have made it with different fruits (and some vegetables) but like the raspberry the best. When not brewing for NHC, we will generally split this 8-gallon recipe into two batches and add different fruits to each. We brew on a Spike Solo, so this is a brew-in-a-bag recipe. Start with RO water and build profile. Mash in at 149°F (65°C) and hold for 45 min. Raise temperature to 154°F (68°C) and hold for 15 min. Mash out at 168°F (76°C) for 15 min. Target a mash pH of 5.2. Boil for 10 min. Chill to 95°F (35°C). Use lactic acid to pre-acidify your wort to pH of 4.4–4.5. Pitch the Lactobacillus. Purge the kettle headspace with CO2. (We have a kettle lid with a camlock fitting on top, and we run a line from our CO2 tank to the kettle and connect to the camlock. We tightly wrap the junction of the kettle and kettle lid with cellophane to attempt to seal the vessel. We purge frequently with CO2 as the beer is souring.) Hold kettle at 95°F (35°C) for 24–48 hours for souring. Target a pH of 3.2–3.5 depending on desired sourness. Once wort has soured, heat kettle and boil for 15 min. Add hops at 10 min. Add whirlpool hops and salt and hold for 15 min. at 185°F (85°C). Chill to 95°F. Aerate and pitch yeast. Ferment at 95°F. As fermentation activity is slowing (usually within 24–30 hours), add the berries. We put the berries in mesh brew bags and drop into the fermenter. Hold for 2 weeks. Transfer beer to secondary. Add additional concentrated juice and salt to taste. Cold crash and add gelatin. After beer has cleared, rack to keg and force carbonate to 3.0 volumes.

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Mash at 146°F (63°C) for 60 min. Boil for 60 min., adding hops according to recipe. Cool wort to 60°F (16°C). Aerate wort and pitch yeast starter. Allow to free rise to 65°F (18°C), and maintain temperature for 7 days. Raise temperature to 68°F (20°C) for another 7 days. Cold crash and transfer to keg. Force carbonate. Allow one week to condition. Enjoy.

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Start with a good-quality, well-balanced, unpasteurized apple juice. Mine was from a local orchard and pressed from modern apples such as Gala, Wealthy, Honeycrisp, McIntosh, Johnathon, and Cortlands. In a large pot I slowly heated the juice to a gentle boil. I boiled for several hours, reducing the juice to around 1.5 gal. (5.68 L). After the juice cooled to room temperature, I oxygenated with pure O2 for 2 min., then pitched 1 pack of Lalvin 71B yeast that was rehydrated with Go Ferm according to directions. I also added 3 g of Fermaid K and 6 g of DAP yeast nutrients on the first day as well. Ferment at about 62°F (17°C). When fermentation was over, I racked, cold crashed, and aged the cider for several months. I kegged, force carbonated, and bottled. This cider should age well for several years if packaged and stored properly.

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Start with RO water and add salt additions to mash water. Perform a single-infusion mash for 60 min. with 1.3 qt./lb. at 154°F (68°C). Vorlauf until wort is free of grain. Add salts to sparge water (with the exception of baking soda or pickling lime). Add acid to bring the sparge water to 5.6 pH then fly sparge at 170°F (77°C) until around 8 gal. (30.28 L) of wort is collected. Boil for 90 min., or until about 6.6 gal. (25 L) of wort remains. Whirlpool and chill wort to around 60°F (16°C) and transfer clear wort to fermenter. Add O2 and zinc and pitch yeast. Chill wort to 55°F (13°C) and ferment until fully attenuated keeping temperature below 62°F (17°C). Fermentation can take a while for this big brew, so be patient. Carbonate to 2 vol. (4 g/L) CO2 and enjoy with sticky toffee bread pudding.

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Mash at 122°F (50°C) for 30 min, 152°F (67°C) for 75 min, 168°F (76°C) for 10 min. Sparge with 180°F (82°C) water. Boil for 90 min. Hops used in boil included homegrown Centennial hops aged at room temperature for 4 years, and other low-alpha hop pellets set out at room temperature for a few years.

Pitched Roeselare Ale Blend and added dregs from a few wild fermentation beers I enjoyed. Fermented at basement temperatures between 62°F (17°C) and 72°F (22°C) year-round.

Brewed this five times over the course of about 14 months with minor variations due to ingredients on hand in order to step up the culture by re-pitching fresh wort on yeast cake/culture and transferring clearing wort into secondary fermenter. When this was done, the secondary vessel was purged with CO2 prior to and following the transfer. With first addition to secondary fermenter maltodextrin was added, along with bottle dregs from multiple high-quality wild beers, and a packet of Brettanomyces Bruxellensis. Also, occasionally added bottle dregs throughout fermentation when I came across an especially good wild beer in order to increase the diversity of bacteria and yeast in the culture. Aged one year in secondary before bottling.

Bottled using Champagne yeast and corn sugar to 3 vol. (6 g/L) CO2 guessing it would end up slightly lower due to aging time.

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Mash 10 min. at 128°F (53°C), 60 min. at 148°F (64°C), 10 min. at 158°F (70°C), and 10 min. at 168°F (76°C). Pitch yeast at 45°F (7°C), ferment in primary for 3.5 weeks, then age in a mezcal barrel to taste.

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Three days in advance, I made a yeast starter with one packet of yeast and one can of Propper Starter, diluted with one can of water. The starter propagated at room temperature. Fermentation was warmer than normal: I ran the yeast starter at about 68°F (20°C), then chilled the wort to 78°F (26°C) before adding the yeast. Fermentation started at room temperature of 68°F (20°C), then I ramped it up to 72°F (22°C) for two days, then up to 75°F (24°C) for two days, then up to 78°F (26°C) to finish it off. I stored the beer at refrigerator temperature after fermentation was complete.

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(SAN DIEGO, CA) – Karl Strauss Brewing Company, San Diego’s longest continuously operating post-Prohibition brewing company, today proudly unveils the grand finale of its much-anticipated 2023 Collaboration Series. In a creative partnership that celebrates […]

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(Elk Rapids, MI) – How much awesome can you pack into three months? If you’re Short’s Brewing, the answer is a whole heckin’ lot. The brewers year end releases have been […]

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