Sour Beer Brewing Beginners Guide 🍺 Part 2 Kettle Souring Hoppy Sour

This is the second part of this new series of videos aimed at providing sour beer creation knowledge for beginners.
In this video take you through the process of kettle souring from start to finish, step by step.
Here is the recipe featured in this video.

Summer Hoppy Sour - 6%
American-Style Sour Ale
Author: David Heath
Brewfather link:- https://share.brewfather.app/N5vhx7LwijjyeJ

Batch Size : 19L / 5 US Liquid Gallons

IBU : 12 (Tinseth)
Colour : 10 EBC

Original Gravity : 1.047
Final Gravity : 1.001
ABV:- 6%

Boil Time : 30 min

Brewhouse Efficiency: 75%
Mash Efficiency : 78.9%

Mash Profile
High fermentability plus mash out
65 °C/149°F - 60 min - Temperature
75 °C/167°F - 10 min - Mash Out

Fermentables
2.779kg/6.59lbs Pale Ale (70%)
993g/2.18lbs - Wheat Malt (25%)
199g/0.43lbs - Acidulated (5%) - Change to suit your wort ph

Hops
USE YOU OWN ALPHA ACID % TO MATCH IBU
30 min - Loral - 5 IBU
30 min - Sabro - 3 IBU

Hop Stand
10 min hopstand @ 75 °C/ 167°F
10 min 75 °C - Loral - 2 IBU
10 min 75 °C - Sabro - 2 IBU

Dry Hops
3 days - 31g/1.09oz - Loral
3 days - 29g/1.02oz - Sabro

Yeast
Norwegian Farmhouse Kveik Tormordgarden
(If you cannot obtain this then find another suitable yeast that can withstand low ph)

Fermentation Profile

35 °C/95°F - 7 days - Primary
Channel links:-

facebook.com/groups/Brewbeer
https://www.teespring.com/stores/david-heath-homebrew

Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae