Pink salt, a light touch of coriander, and Lactobacillus give this traditionally inspired German-style kettle sour a bright lemony flavor and refreshingly tart finish. Note that this is a very light beer with a delicate balance; in the interests of trying to preserve that, we’ve taken the relatively light hop and spice additions to an extra decimal point.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 75%
OG: 1.039
FG: 1.008
IBUs: 10
ABV: 4.1%
[PAYWALL]
MALT/GRAIN BILL
3 lb (1.4 kg) Weyermann pilsner
4 lb (1.8 kg) Weyermann pale wheat
8 oz (227 g) rice hulls (optional)
2.4 oz (68 g) Weyermann acidulated
HOPS & ADDITIONS SCHEDULE
0.1 oz (2.8 g) German Magnum [11.2% AA] at 90 minutes
0.1 oz (2.8 g) German Perle [6.7% AA] at 60 minutes
0.17 oz (4.8 g) Himalayan pink salt at 20 minutes
0.14 oz (4 g) crushed coriander seed at 20 minutes
0.25 oz (7.1 g) Huell Melon [5.7% AA] at 5 minutes
0.25 oz (7.1 g) Huell Melon [5.7% AA] at whirlpool
YEAST
Omega OYL-605 Lactobacillus blend & Lallemand LalBrew Köln
DIRECTIONS Prepare a starter with the ale yeast 1–3 days in advance. For the water profile, go soft—aim for calcium 43 ppm, chloride 77 ppm, sulfate 1 ppm. Dough in with 3.5 gallons (13.2 liters) for the multistep mash: start at 122°F (50°C), rest 5 minutes; raise to 140°F (60°C), rest 10 minutes; raise to 151°F (66°C), rest 50 minutes; raise to 171°F (77°C), rest five minutes; and mash out. (If you’re unable to perform a step mash, mash at 149°F/65°C for 60 minutes.) Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Using lactic acid, acidify the wort to a pH of 4.8–4.9.
Boil the wort for 5 minutes, then allow it to cool to about 95°F (35°C)—or your Lacto strain’s preferred temperature, if different. If possible, purge the kettle’s headspace with CO2, then pitch the Lacto and cover tightly, sealing with plastic wrap. If possible, connect CO2 to the kettle and slowly trickle gas over the wort. Check pH hourly, starting at 8–10 hours after the Lacto pitch. Once 3.35 pH is reached, bring the wort to boil.
