Fruited Sour Ale TrueBrew™ Ingredient Kit

This recipe will also produce a superb standalone sour ale. This kit includes a unique yeast that produces lactic acid during fermentation.

Food Pairings

Best served in a stemmed tulip at about 45°F (7°C), this sour ale is a great palate cleanser between dishes, and pairs well with duck breast, meatballs, mixed greens with raspberry vinaigrette, fruit chutney, and Chevre or Camembert.

Kit Contents

Malt Extract

• 2 lb Briess Pilsen Light Liquid Malt Extract (DME)

• 3.3 lb Briess Wheat Liquid Malt Extract (LME)

Specialty Grains

• 8 oz Weyermann® Carahell®

• 4 oz Weyermann® Carafoam®

Hops

• 1 oz German Hersbrucker hop pellets

Yeast

• Lallemand Wildbrew™ Philly Sour Yeast (11g)

Other

• Muslin Hop Bag 5" x 15"

• 150 g Priming Sugar

*Fruit puree not included. Use 1 to 3 liters of the Boiron Ambient Fruit Puree of your choice depending on your preference of mild to strong fruit presence. Each liter will add ~0.5% ABV.