Make a fast tropical sour at home without the need for long fermentations or dedicated cold side equipment. The sourness comes from types of lactobacillus which can be killed with proper sanitisation use with chemsan. The ability to hold a fermentation at 35°C is necessary for the wort to ferment and sour quickly. OG: 1.051 FG: 1.010 ABV: 5.36% EBC: 7.5 IBU: 0 Batch size: 25L Fermentables Pale Malt 3.75kg Flaked Oats 0.45kg Wheat malt 0.2kg Hops None Yeast Ebbegarden Process Mash in at 63°C for 60-90 minutes, then raise the temperature to 75°C for 10 minutes. Drain off the wort and sparge, collecting around 30 litres of wort. Bring the wort to the boil adding in yeast nutrient. Cool quickly and then pitch rehydrated yeast. Ferment at 35°C for 5 days or until final gravity is reached. If possible, cold crash for a few days then bottle or keg.
