Alex from Carolina joins Andrew in the Brew Pub where we talk teenage brewing disasters, and kettle souring!

Mixed Berry Kettle Sour 5.5 gallon:

6.25 lbs pale malt

2 lbs Flaked Oats

2lbs white wheat

1.25 lbs Lactose sugar (added during the boil)

.5oz Nugget (or similar) at 60 min

2 oz Galaxy at flameout

Whirlfloc tablet at 15 min

1pkg of Lactobacillus (Wyeast #5335) or similar

1 pkg of US-05

Heat 7.5 gallons of water to 154 and mash in. 75 minute mash. Mash out at 168. Once mash is finished cool wort to 100 and pitch the Lacto. Keep the wort between 90-100 degrees F for a day or so regularly checking PH. 3.5 is going to be somewhat sour and 3.1 is going to be about as low as you want to go. Once you hit the PH that you want, start the boil process as normal. After the beer ferments out, add in your fruit ~1lb / gallon brewed. I used costco frozen mixed but you can use whatever you'd like. I recommend freezing whatever fruit you use before hand to kill any unwanted bugs and breakdown the cell walls of the fruit.  

Carolina Pale Ale 5.5 Gallon

Water Profile: Ca 142ppm | Mg 21ppm | Na 29ppm | Sulfate 299ppm | Chloride 54 ppm | bicarbonate 109

11 lbs Riverbend Malt House Southern Select (2 row)

8 oz carapils

8oz crystal 40

1 whirlflock (15 min)

1pkg Cali ale WLP001

.25 oz Nugget 60 min

.25 oz CTZ 15 min

.25 oz mosaic 15 min

.75 oz Azacca whirlpool (15 min)

.75 oz CTZ whirlpool (15 min)

.75oz Mosiac whirlpool (15 min)

1.5oz Azacca Dry hop 4 days

1.5 oz CTZ Dry hop 4 days

1.5 oz Mosiac Dry hop 4 days

Mash at 152 for 75 minutes with a 10 minute mashout at 168. 60 min boil.

Link to Skittlebrau from Pop Culture Brews Simpsons episode: https://open.spotify.com/episode/0IwCXQu964XhwZKzx2yUw2

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