Sour Beer Brewing Beginners Guide 🍺 Part 2 Kettle Souring Hoppy Sour

This is the second part of this new series of videos aimed at providing sour beer creation knowledge for beginners. In this video take you through the process of kettle souring from start to finish, step by step. Here is the recipe featured in this video. Summer Hoppy Sour - 6% American-Style Sour Ale Author: David Heath Brewfather link:- https://share.brewfather.app/N5vhx7Lw... Batch Size : 19L / 5 US Liquid Gallons IBU : 12 (Tinseth) Colour : 10 EBC Original Gravity : 1.047 Final Gravity : 1.001 ABV:- 6% Boil Time : 30 min Brewhouse Efficiency: 75% Mash Efficiency : 78.9% Mash Profile High fermentability plus mash out 65 °C/149°F - 60 min - Temperature 75 °C/167°F - 10 min - Mash Out Fermentables 2.779kg/6.59lbs Pale Ale (70%) 993g/2.18lbs - Wheat Malt (25%) 199g/0.43lbs - Acidulated (5%) - Change to suit your wort ph Hops USE YOU OWN ALPHA ACID % TO MATCH IBU 30 min - Loral - 5 IBU 30 min - Sabro - 3 IBU Hop Stand 10 min hopstand @ 75 °C/ 167°F 10 min 75 °C - Loral - 2 IBU 10 min 75 °C - Sabro - 2 IBU Dry Hops 3 days - 31g/1.09oz - Loral 3 days - 29g/1.02oz - Sabro Yeast Norwegian Farmhouse Kveik Tormordgarden (If you cannot obtain this then find another suitable yeast that can withstand low ph) Fermentation Profile 35 °C/95°F - 7 days - Primary Channel links:- facebook.com/groups/Brewbeer https://www.teespring.com/stores/davi... Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae