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Fast Sour Beer Recipe

kept byvisser
recipe bySerious Eats

2 cups Briess light dry malt extract
2.5 pounds 2 row malt
2.5 pounds white wheat malt
1 liter tap water
2 tablespoons yogurt with live and active cultures (Fage recommended) or liquid probiotic supplement (Good Belly Big Shot recommended)
1 ounce fresh herbs, such as rosemary, lemon verbena, and/or lemongrass
1 375 milliliter bottle unpasteurized wild ale (Lindeman’s Cuvee Renee recommended for price and availability; see this list of beers with viable dregs from the Mad Fermentationist.
1 package Brettanomyces Bruxellensis (White Labs 650 or Wyeast 5112)
Small container of Starsan Sanitizer
2 gallons purified water



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