This weeks Homebrew swap is a great one. Matt has sent us a blueberry sour wheat. He performed a kettle souring using probiotics. A very popular approach growing within the home brewing community. Made popular by many foils over at Milk the Funk on Facebook.
Check out the color on this one!!!

Here is the recipe and the process from Matt:

OG: 1.045 FG: 1.014 ABV: 4% IBU: 1
Blueberry Wheat Sour
5lbs Pale 2-row
4lbs Wheat Malt
5oz Acid malt
12 oz Acid malt (cap the mash and bring PH down)
1/3 oz Lambic Blend Hops @ 60min
1 pack US-05
1 lb per Gallon fresh but frozen first Blueberries
1L starter of Lactobacillus Rhamnosus, Casei, & Acidophilus cultured from probiotics

Mashed @ 154F (BIAB)
Boiled for 10min
Soured in Carboy (sour worting) @ 100F for 30hours, turned down fermentation chamber to 70F and pitched yeast @ 48hours.
Aged for 2weeks in primary then racked onto Blueberries for a week then bottled.

//END AMAZING RECIPE

Everyone should try this out. Get ahold of some probiotics that have active lactobacillus and start give this a try on small batches of wort. You can just go for minimally boiled extract worts to make it simple.

This beer poured a very cool light ruby hue with pink highlights. The aroma was definitly sour along with the taste. But the totally acidity wasn’t terribly strong or off putting. The fermentation character was super clean as well. This blend of probiotics obviously put out nothing more than clean acid character, which is great! The blueberry fruit came through nicely softening the beer a bit too I suspect. An easy drinking and easy to brew sour brew.

Thanks to Matt for the chance to try this one. An exceptional example of quick kettle souring gone right!

BREW ON!!!