Sour American red ale
The souring range of 113–115° F (45–46° C) should focus the souring efforts on native bacteria that give a cleaner sourness with some esters and a bright finish. The higher finishing gravity is crucial to help balance the higher levels of sourness and bitterness, as drying out the beer too much will yield a harsher finish. This beer uses two ale strains to yield a slightly elevated final gravity with some estery English character. 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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