Extract Kit Puckerlicious Fruit Sour Ale
This is a kettle sour recipe. To do a kettle sour you will need a way to keep your kettle or wort at 90 degrees for approximately 36 hours. Longer if you want it sourer, shorter if you want it less sour.
This beer is nice and dry and super easy to drink. You can dial in the pucker however you like it. A good pH to shoot for is 3.6. If you like it sourer then go with a lower pH. It took about 36 hours at 90 degrees to get to 3.6 pH. Makes a great base for just about any type of fruit. We include in this kit an 8 oz Amoretti Fruit Puree which is fantastic. Amoretti Fruit Purees are made from real fruit. These are not flavorings. They are real fruit purees. I used about 4 oz of Cranberry in the test batch and it was very good. I think if I were to do it again I might add around 6 oz but if you want a ton of fruit flavor put the whole jar in. I don't think you can go wrong.
By default, we will not crush the grains. If you wish to have your grains crushed please put a note in the "Special Instructions For Seller" box in the shopping cart.
- 6 lbs Pilsen LME
- 1 lbs Extra Light DME
- 8 oz Munich 10 Malt
- 8 oz Vienna Malt
- 8 oz White Wheat Malt
- .5 oz Saaz
- Wyeast 5335 Lactobacillus Buchneri
- Amoretti Fruit Puree of Your Choice
- Wyeast 1056 American Ale
- Fermentis Safale US-05
Choose from the following Amoretti Fruit Purees
- Black Cherry
- Red Sour Cherry