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  1. Northerngal

    Kettle Soured Raspberry Blonde

    9 lb 2row 1 lb pilsner 0.5 lb crystal malt BIAB Style Mash at 158 for an hour with 7.5 gal water. Remove & squeeze bag. Sour with lacto; brew belt for 3 days at 95F until pH of 3.5 or 3 (to preference) Boil for an hour to kill lacto. I don't use hops in this beer, obviously they can be added...
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