Prairie Artisan Ales' Slush Clone - Brew Your Own
A bright red, kettle-soured ale made with strawberry and raspberry fruit puree complemented with dried sweet orange peel and dried lemon peel.
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Cooking tools:
- Kitchen scale
- Brew kettle
- Mash tun
- Pot
- Instant-read thermometer
- Ph meter
- Wort chiller
- Fermenter
- Airlock
- Keg
- Co2 tank
- Beer bottle
- Bottle capper
- Measuring cup
- Measuring spoon
- Mixing spoon
- Pitcher
- Funnel
- Hydrometer
- Sanitizer
- Stir spoon
- Carboy
Ingredients
- 7.8 lbs. (3.5 kg) Canadian Superior Pilsen malt
- 6 oz. (170 g) Weyermann acidulated malt
- 12 oz. (340 g) white wheat malt
- 1 1/2 lbs. (680 g) Briess Pilsen light dried malt extract (added post kettle sour)
- 9 oz. (255 g) sea salt
- 3 AAU Cascade hops (60 min.) (0.55 oz./16 g at 5.5% alpha acids)
- 2 1/2 lbs. (1.13 kg) Oregon Fruit strawberry puree
- 2 1/2 lbs. (1.13 kg) Oregon Fruit raspberry puree
- Servomyces (yeast nutrient)
- SafAle US-05, LalBrew BRY-97 (American West Coast Ale), Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast
- Lactobacillus strain of your preference
- ¾ cup corn sugar (if priming)
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