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This recipe is a great introduction to kettle sours. A mild, refreshing mint addition complements the fruit and acidity.
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For more on brewing kettle-soured beers with extracts, see Jester Goldman’s No Rests for the Wicked from Issue 40.
EXTRACT
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.046
FG: 1.011
IBUs: 8
ABV: 4.5%
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