Grist:
30% Pilsner Malt
40% Cherry Smoked Malt
30% Rye Malt
Hops:
Noble Varieties, target <10 IBU’s in a 15 minute boil
Yeast:
Safale US-05, White Labs WLP029 or Imperial Organic Yeasts G03 Dieter or another clean fermenting, acid-tolerant yeast
Brewing Notes:
Mash at 150°F for 60 minutes. Bring the wort up to a boil and immediately cool down to 100-110°F. Kettle Sour with Lactobacillus Planterum 12-24 hrs until a pH of 3.5 or desired tartness is reached (Optional: pre-acidify the wort to a pH less than 4.5 with malic acid to aid head retention). Boil for 15 minutes with your selected hops, chill and pitch yeast. Ferment until terminal gravity is reached. Carbonate to 3.0 volumes of CO2.
