Notes
Mash low - 148-149F. Sparge. Kettle sour with lactobacillus; placed saran wrap over wort and kept at 115-120F for up to 72 hours.
Bring wort to a full rolling boil. Add hop addition, ground coriander seed, lemon peel, and the salt. Ferment around 68 °F.
Fermentables
| Amount |
Fermentable |
Use |
% |
| 2.50 lb |
White Wheat (US) |
Mash |
45.45% |
| 2.50 lb |
2-Row (US) |
Mash |
45.45% |
| 0.50 lb |
Acidulated (DE) |
Mash |
9.09% |
Hops
| Amount |
Hop |
Use |
Time |
AA |
IBU |
| 0.50 oz |
Hallertau - Pellet |
Boil |
10 Minute(s) |
8.8% |
9.02 |
Yeast
| Name |
Attenuation |
| Safale US-05 Dry Beer Yeast |
78% - 82% |
| White Labs WLP677 Lactobacillus Delbrueckii |
82% - 82% |
Other
| Name |
Amount |
Use |
Time |
| Coriander Seeds |
0.60 oz |
Boil |
15 Minute(s) |
| Lemon Peel |
0.60 oz |
Boil |
15 Minute(s) |
| Sea Salt |
0.25 oz |
Boil |
5 Minute(s) |
Mash Schedule
| Temperature |
Time |
| 148 F |
60 Minutes |
Fermentation Schedule
| Temperature |
Time |
| 68 F |
14 Day(s) |
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