Sour Mary - Berlinerweisse
A quick and easy sour that doesn’t require a separate set of souring gear! Perfect for adding your seasonal fruit to make a delicious summer quencher, or pack it with forest berries for that winter hit!
Note extra steps are taken for this sour
After the mash, bring your wort to 85°C for 15 minutes to pasteurise it. Chill to 40°C and pitch your lactobacillus strain, covering with your kettle lid and wrapping with glad wrap. Leave for 36-48 hours to acidify wort.
After 36-48 hours, bring your soured wort to a boil, add your small bittering addition and leave for a full 60 minutes. Chill to 18°C and pitch your fermentation yeast.
Total Grain Weight: 3.4kg
Makes: 23 Litres
Colour: Bright Gold
NOTE: This recipe kit doesn't include yeast. We recommend starting fermentation with a pack of Fermentis US-05, and finishing the fermentation with one of the following Lactobacillus strains: Whitelabs Lactobacillus Brevis WLP672 or Whitelabs Lactobacillus Delbrueckii Bacteria WLP677. These are in our quick add section below .