Went a little bit off piste from my normal brewing style yesterday. This is a little sample of a small batch kettle sour brewed with Pilsner malt, torrified wheat, oat malt and flaked barley.
Currently in its first 18 hours of souring with giga yeast fast souring lactobacillus. Looking to get a ph of 3.6 so it's tart but not sour enough to curl your face inside itself.
Once the ph is achieved it'll get boiled up to kill off the lacto, and then whirlpooled with Simcoe and Mosaic. Simcoe and mosaic again in the dry hop alongside peach and mango. Should be a fun little beer.