Here’s how to brew a sour fruit beer and then package into cans.
OKTOBER BENCHMK CAN SEAMER:
OLIVENATION PUREE:
RECIPE KITS:
CLAWHAMMER BREWING SYSTEM:
MERCH:
RECIPE FOR 5 GALLONS:
3 lbs Pilsner; German
3 lbs Wheat Malt, Pale
0.50 oz Willamette [5.50 %] – Boil 15.0 min
1.0 pkg German Ale (Wyeast Labs #1007)
1.0 pkg Lactobacillus Blend (Omega #OYL-605)
4 lbs Puree; Blackberry [Primary] – Primary
MY BREWING GEAR
Glycol chiller: blichmannengineering.com/glycol-chiller.html
Kegs:
pH meter:
Hydrometer:
Grain mill:
Wireless hydrometer:
PBW for cleaning:
Starsan for sanitizing:
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Tulip:
Stemmed:
Pilsner:
Flight paddle:
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