Sour session wheat ale
The souring range of 109–111° F (43–44° C) should focus the souring efforts on Weissella cibaria and get a nice lemony-sourdough character with a decent haze. Feel free to experiment with the primary yeast to see how sourness develops the esters (or lack thereof). The balance between final gravity, IBUs, and titratable acidity can help balance your sour beer’s “perceived sourness.”
This recipe is featured in the July/August 2018 issue of Zymurgy magazine. Six issues of Zymurgy magazine are published annually and are included in American Homebrewers Association (AHA) membership. Join the AHA to enjoy Zymurgy and many more member benefits.
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