It's well known that fermenting sour beers requires seperate equipment, but that can be fixed. Kettle souring is simple; boil your wort for 10 minutes, chill to 120F, add Lacto, after 12 hours check pH - aim for 3.5 - 4.5 depending on sour level desired. Boil as normal and ferment with ale yeast!
Blood Oranges are such a phenominal fruit that I had to pair them with one of my favorite beers! The recipe for Berliner Weisse Blood Orange Sorbet is easy to make and deliciously refreshing!
Stats:- 4 Weeks Primary Fermentation- 4 - 36 Weeks Bottle Conditioning- Original Gravity: 1.031- 3.2% ABV (Estimated)- IBUs: 6.8 (Low)- SRM: 3.7 (Straw)- 15 Minute Boil
Hops- 1/2 oz. Perle Hops
Yeast Choices:- Safale US-05- Danstar Nottingham Ale Yeast / - White Labs German Ale Yeast (WLP029)- White Labs Lactobacillus (WLP677)
Other- 5 oz. Priming Sugar- Mesh Grain Bag