Kettle Sour Red With Yogurt Beer Recipe
|by Tyler Laverty, Brewmaster at Third Street Aleworks
11.75 lbs Vienna
2.25 lbs Carapils
2.25 lbs Caravienne
2.25 lbs Aromatic
0.75 lbs Special B
4.50 lbs Flaked Corn
12 IBU East Kent Golding at 60 min
2 teaspoons Irish Moss
2 tubes White Labs 001 or 2 Wyeast #1056
Mash at 148F for 60 min. Sparge to collect 10 gallons.
Boil for 5 min and then cool to 110F.
Add 2 tablespoons Strauss Organic Non Fat Greek Yogurt, blanket with CO2, if you can, then cover the kettle with Press’n Seal Plastic Wrap, and hold between 105-115 F for 48-72 hours.
Boil for 2 hours adding hops with 90 minutes remaining. Chill wort in your usual manner and transfer to primary fermenter at 68° - 72°F. When ferementation is complete, you may optionally add dry sour cherries at a rate of 0.25 lbs/gallon.
Cold crash to reduce haze and rack off the trub.
This recipe was given to us by brewmaster Tyler Laverty from Third Street Aleworks in Santa Rosa.
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