Pilsner Malt - 5lbs
Wheat Malt - 5lbs
Columbus (18.6%AA) - 16g - 5 mins
Sea Salt - 20g - 5 mins
Soured by pitching 1/2 lb each of unmilled sour and pilsner malt into wort and held @ ~ 45C for 24 hours and then boiled for 5 minutes.
Pitched a slurry of Voss Kveik that was harvested from another batch. After fermentation, added 1.5 lbs rhubarb, 1 lb raspberries and .5 lb strawberries.
Ultimately I think it came out OK but not quite as tart as I had hoped. The version we brewed over the summer had more oomph and we could barely keep it on tap. Anyway, hope you enjoy a taste of summer on the last day of fall!
Please keep this one at room temperature until a few days before you intend to drink it.
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