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ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.074
FG: 1.015
IBUs: 7
ABV: 7.5%
[PAYWALL]
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MALT/GRAIN BILL
6.1 lb (2.75 kg) German pilsner
6.1 lb (2.75 kg) white wheat malt
HOPS AND ADDITIONS SCHEDULE
0.3 oz (9 g) Northern Brewer [8.5% AA] at 60 minutes
10 oz (283 g) lactose at 15 minutes
0.9 oz (26 g) freshly ground mahlab at 5 minutes
1 gallon (3.8 liters) BSG Select CiderBase (45° Brix/SG 1.206) to primary
YEAST
Omega Yeast OYL-605 Lactobacillus Blend and Safale US-05 American Ale yeast, or similar
DIRECTIONS
Mill the grains and mash at 152°F (67°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes following the hops and additions schedule. After the boil, chill the wort to slightly below fermentation temperature, about 68°F (20°C), racking directly atop the cider base. Aerate the wort and pitch the Lactobacillus. Ferment at 70°F (21°C). After 2 to 3 days, pitch the ale yeast.
BREWER’S NOTES
If the CiderBase is unavailable, many homebrew shops sell apple fruit–wine base that may get a similar result; be sure to adjust for gravity. Fermentation on this beer can be a “Choose Your Own Adventure;” optionally, kettle-sour overnight before boiling; or instead of the lactic fermentation, directly add lactic acid to the fermentor to achieve desired tartness. Another variation: For a creamier mouthfeel, substitute some malted oats in the grist.