Batch size: 5 gallons (19 liters)
IBUs (est.): 45
9 lb (4.1 kg) Pilsner (90%)
0.5 lb (227 g) Munich (5%)
0.5 lb (227 g) Dextrose (5%)
Rice hulls to help with the vorlauf and wort clarity
25 g of 6% alpha hops at 75 minutes
53 g Mosaic at 5 minutes
53 g each Citra, Ekuanot, and Centennial at whirlpool
53 g each Mosaic, Citra, Ekuanot, and Centennial at dry hop (see below)
Wyeast 1968 London ESB
Mash at 150°F (66°C) for 45 minutes and vorlauf until reasonably clear. Fill the kettle to 6 gallons. Boil for at least 75 minutes, following the hops schedule. Ferment at 68°F (20°C) and if possible try to nail that diacetyl rest and get up to 70°F (21°C) at the end of fermentation. Dry hop at day 5 or 6 or at terminal gravity. Rack off the dry hops in 4–5 days. Carbonate to 2.6 volumes of C02.
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Jamie is joined by American sour beer pioneer Lauren Limbach of New Belgium Brewing, and they talk about the evolution of New Belgium’s sour beer program, from the earliest days two decades ago to the advances in analytics and technical process today.